Penne with Meaty Ragu

Total Time:
1 hr 45 min
30 min
1 hr 15 min

4 servings

  • 3 cloves garlic, peeled
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons olive oil
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • Kosher salt and ground black pepper
  • Pinch red pepper flakes
  • One 28-ounce can diced tomatoes
  • One 28-ounce can crushed tomatoes
  • 4 large sprigs basil, plus more leaves for garnish
  • 1/2 pound penne pasta
  • 1/2 cup grated Parmesan cheese
  • 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.

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