1 pound peeled tomatoes, pureed or one can crushed tomatoes, 28 ounces
1 teaspoon tomato concentrate optional
salt and pepper to taste
1 pound penne lisce (smooth penne)
1/2 cup beef stock, if needed
parmigianino reggiano, grated, if desired
How To Make penne with meat ragu
chop carrot, celery and onion finely. In a large pot, heat olive oil and add chopped vegetables and sauté until the onion is pale in color or blonded. Add to ground meat and sauté until it starts to brown. Add the peeled tomatoes and the tomato concentrate, if desired. Add salt and pepper to taste and reduce heat to low. Cover and cook sauce for about three hours over low heat. Stir occasionally with a wooden spoon to keep it from sticking to the bottom of the pot.
When ready to eat, cook the penne in boiling salted water for about three quarters of the cook time, very al dente. Drain and toss in a pan with a Ragu adding a bit of beef stock if needed to dilute the sauce, and finish cooking the pasta for a minute or two with the sauce.
Serve hot with parmigiano reggiano grated on top if desired. Makes four servings.
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