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Hearty Penne with Savory Meat Sauce

This delectable penne pasta dish features a homemade savory meat sauce that is easy to make and sure to become a family favorite.
3
45 min
TOTAL TIME
694
CALORIES
$1.88
PER SERVING
Hearty Penne with Savory Meat Sauce
Ingredients
13 INGREDIENTS
4 SERVINGS
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
for serving
Penne Rigate
12 oz penne rigate
Ground Beef
1 lb ground beef
Garlic
2 cloves garlic
minced
Tomato Paste
6 oz tomato paste
Onion
1 small onion
chopped
Water
1/2 cup water
Dried Basil
1 tsp dried basil
Dried Oregano
1 tsp dried oregano
Salt
1 tsp salt
Ground Black Pepper
1/2 tsp ground black pepper
Fresh Parsley
2 tbsp fresh parsley
chopped
Crushed Tomatoes
14 oz crushed tomatoes
Directions
5 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
In a large skillet, cook the ground beef over medium heat until browned. Drain the fat.
2
Add the chopped onion and minced garlic to the skillet, and cook until the onion is tender, about 3-4 minutes.
3
Stir in the crushed tomatoes, tomato paste, water, chopped parsley, dried basil, dried oregano, salt, and ground black pepper. Bring the sauce to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
4
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the penne rigate according to package instructions until al dente, then drain.
5
Toss the cooked pasta with the warm meat sauce. Serve hot, sprinkling each portion with grated Parmesan cheese.
Health Info
Macros
80g
CARBS
26g
FAT
36g
PROTEIN
Contains these allergens
MILK
WHEAT
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12
25 min
3
Creamy Spaghetti with Rich Meat Sauce
Mouthwatering Instant Pot Spaghetti with Meat Sauce
9
28 min
3
Mouthwatering Instant Pot Spaghetti with Meat Sauce
Frequently Asked Questions
What is meat sauce?
What kind of meat should I use for meat sauce?
What other ingredients are needed for meat sauce?
What cooking techniques should I use for meat sauce?
Can I substitute or add other ingredients to the meat sauce recipe?
How can I adjust the consistency or texture of the meat sauce?
What are common mistakes to avoid when cooking meat sauce?
How should I store leftovers or meal prep meat sauce?