Hearty Penne with Beef and Vegetable Ragu

Ingredients

• 1 lb ground beef
  
• 1 onion, diced
  
• 3 cloves garlic, minced
  
• 2 carrots, diced
  
• 2 celery stalks, diced
  
• 1 (28 oz) can crushed tomatoes
  
• 1 (6 oz) can tomato paste
  
• 1 cup beef broth
  
• 1 teaspoon dried basil
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon red pepper flakes (optional)
  
• Salt and black pepper to taste
  
• 1 lb penne pasta
  
• Grated Parmesan cheese for serving
  
  
  

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it browns. Once cooked through, remove the beef from the pot and set aside, reserving the rendered fat.

2. In the same pot, sauté the diced onion, garlic, carrots, and celery in the reserved beef fat for 5-7 minutes, or until the vegetables are softened.

3. Add the crushed tomatoes, tomato paste, beef broth, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine.

4. Return the cooked ground beef to the pot and stir to incorporate it into the sauce.

5. Reduce the heat to low, cover the pot with a lid, and let the ragu simmer for 30 minutes, stirring occasionally.

6. Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain the cooked pasta and set aside.

7. After 30 minutes, remove the lid from the ragu and let it simmer for an additional 10 minutes, uncovered, to allow the sauce to thicken slightly.

8. Add the cooked penne pasta to the pot with the ragu and toss everything together until the pasta is well coated with the sauce.

9. Serve the hearty penne beef hot, garnished with grated Parmesan cheese.

Enjoy this satisfying and nutritious penne with beef and vegetable ragu for a comforting and flavorful meal!