Penne With Classic Bolognese Meat Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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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