Penne in meat sauce

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Servings: 4–6

• Skill Level: Easy

• Cuisine: Italian-American

• Dish Type: Main Course / Pasta

 Ingredients

For the Meat Sauce:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 pound (450g) ground beef (or a mix of beef and pork)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 2 tablespoons tomato paste

• ½ cup red wine (optional but recommended)

• 1 (28 oz / 796ml) can crushed tomatoes

• 1 teaspoon sugar (balances acidity)

• 1 bay leaf

• 1 tablespoon chopped fresh basil or 1 teaspoon dried

• 1 tablespoon chopped fresh parsley (plus more for garnish)

For the Pasta:

• 12 oz (340g) penne pasta

• Salt for the pasta water

• 1 tablespoon olive oil or butter (optional, for finishing)

Optional Toppings:

• Freshly grated Parmesan cheese

• Chopped parsley or basil

• Crushed red pepper

• Drizzle of olive oil

Equipment Needed

• Large saucepan or Dutch oven

• Large pot for boiling pasta

• Wooden spoon or spatula

• Colander

• Cheese grater (for Parmesan)

 Time Breakdown

 Make the Meat Sauce

1. Heat oil in a large saucepan over medium heat.

2. Add onions and sauté for 4–5 minutes until translucent.

3. Stir in garlic, cooking for 30 seconds until fragrant.

4. Add ground beef and brown thoroughly, breaking it up as it cooks (about 7–10 minutes).

5. Season with salt, pepper, oregano, and red pepper flakes.

 Build the Flavor

1. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

2. Pour in red wine, scraping up any bits from the bottom. Simmer 2–3 minutes to reduce slightly.

3. Add crushed tomatoes, sugar, and bay leaf. Stir to combine.

 Simmer the Sauce

1. Reduce heat to low and cover partially. Let simmer for 30–40 minutes, stirring occasionally.

2. Remove bay leaf.

3. Stir in fresh basil and parsley just before serving.

 Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook penne pasta until al dente (check package for time).

3. Reserve ½ cup of pasta water, then drain pasta.

 Combine and Serve

1. Add the drained pasta to the meat sauce.

2. Stir to coat evenly. If needed, add a splash of pasta water for a looser consistency.

3. Optional: Stir in butter or olive oil for extra richness.

4. Serve hot, topped with Parmesan, fresh herbs, and a drizzle of olive oil.

 Taste Tips

• A pinch of sugar or splash of balsamic vinegar can balance acidity if your tomatoes are too tangy.

• For deeper flavor, simmer the sauce longer (up to 1½ hours).

• Double the sauce and freeze half for a future meal — it stores wonderfully!

 Serving Suggestions

• Pair with garlic bread or rosemary focaccia

• Add a simple green salad with vinaigrette

• Enjoy with a glass of Chianti or Merlot for an elevated dinner

 Nutrition (Per Serving – Approximate)

Based on 6 servings with standard pasta and lean beef.