Penne With Classic Bolognese Meat Sauce

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Ground Beef, Main Dish, Pasta Sauce, Rachael Ray

Ingredients

  • 1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)
  • cracked black pepper, to taste
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pinches allspice (the secret ingredient)
  • 1/2 medium Spanish onion
  • 1 cup fat free low-sodium beef broth
  • 1/3 cup red wine
  • 1 (28 ounce) can crushed tomatoes
  • 2 -3 tablespoons chopped fresh flat-leaf parsley
  • 1 lb penne (or rigatoni)
  • grated parmigiano-reggiano cheese

Directions

  1. In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.

  2. Add in garlic, crushed red pepper, and allspice.

  3. Grate the onion, using a hand-held grater, directly over the pan.

  4. Cook another 3-5 minutes to soften the onion.

  5. Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.

  6. Add in tomatoes and parsley; give the pan another good shake (or stir).

  7. Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).

  8. Toss meat sauce with pasta; top with grated cheese.

  9. Serve with green salad and bread.

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