| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 20 min | 0 min |
Servings
4 servings
Ingredients
12 ounce Dry Penne Pasta
3 tablespoons Olive Oil
2 tablespoons Olive Oil
1 pound Lean Ground Beef
1 cup Onions small dice
3 clove Garlic Minced
4 cups Canned Plum Tomatoes in puree
1 tablespoon Tomato paste
1 tablespoon Fresh Oregano
10 large Basil leaves sliced thin Chiffonade
TT Salt and Pepper TT= To Taste
8 piece Shaved parmesan cheese Garnish
4 large Basil leaves sliced thin Chiffonade, Garnish
Directions
Bring a gallon of salted water to a boil. Add in 12 oz of penne ( ¾ of the box ) and cook until al dente. Remove from the water and place on to an oiled sheet pan. Gently mix the pasta with the oil so it doesn’t stick. Hold for later use. Place the olive oil in your sauce pot and bring up to medium heat. Add in the ground beef. While stirring keep moving the beef around until it is fully cooked. Drain the fat off if necessary. Add in the onions and garlic and cook until the onions turn translucent. Add in the plum tomatoes and tomato paste. Stir the mixture every once in awhile to keep the bottom from burning. You will want to simmer this for about 20 minutes for the flavors to marry and some of the liquid to cook off. I prefer mine a little thicker so it may take a little more time. Once you have achieved the proper consistency add in the fresh oregano and basil. Add the penne to the sauce and let it simmer a few minutes so it absorbs the flavors. Season To Taste with salt and pepper. Divide the pasta between 4 bowls, garnish with shaved parmesan cheese, thinly sliced basil and serve. Enjoy!
