- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 764
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 11 g
- Sugar
- 18 g
- Protein
- 39 g
- Cholesterol
- 94 mg
- Sodium
- 1513 mg
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 764
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 11 g
- Sugar
- 18 g
- Protein
- 39 g
- Cholesterol
- 94 mg
- Sodium
- 1513 mg
Ingredients
Directions
- 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.
