Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
1 hr 45 min
Active:
1 hr 45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Active:
1 hr 45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.

Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.

Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.

Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Cheesy Penne

Recipe courtesy of Robert Irvine

Cheesy Penne

Recipe courtesy of Claire Robinson

Penne Strascicate

Recipe courtesy of Giovanni Scorzo

Meaty Penne

Recipe courtesy of Giada De Laurentiis

Antipasti Penne

Recipe courtesy of Food Network Kitchen

Penne Rustica

Recipe courtesy of Robin Miller

Browse Reviews By Keyword