This recipe is from the post: This, that and the other…
Serves 4-6 depending on how hungry you are!
1 lb. Penne pasta
1 lb. ground chuck beef
1 Tablespoon olive oil
2 red onions, peeled and diced
1-28 ounce can whole stewed and peeled tomatoes and their juices
1/4 cup chopped sun-dried tomatoes packed in oil
3 Tablespoons double concentrated tomato paste
2 Tablespoons chopped fresh oregano
1/4 cup crumbled soft herbed or plain goat cheese
1/2 cup slivered fresh basil leaves
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese for serving
Brown the beef in a large skillet over medium heat while bringing a large pot of water to boil for the pasta. Drain off the fat from the cooked meat with a slotted spoon and set the beef aside in a small bowl lined with paper towels. Pour or wipe out any remaining fat from the pan used to cook the meat, and to the same pan add the extra virgin olive oil and heat it over medium heat. Add the onions, stirring frequently and cooking them until they are soft and starting to lightly brown. Add the can of tomatoes and their juice to the onions, and break up the tomatoes with a spoon. Then add the tomato paste, chopped sun-dried tomatoes, chopped oregano, salt and pepper and let this cook down for about 15 minutes.
Add the dry penne pasta to boiling and salted water, and let it cook for 13 minutes or until al dente according to the package directions, while you finish the sauce.
Pour the cooked ground beef into the sauce, then add the crumbled goat cheese and stir until it melts. Add the basil and stir well. Taste and adjust the seasonings with a bit more salt and pepper, if needed. Drain the cooked pasta, then add it into the sauce. Stir well to evenly coat the pasta. Serve hot, passing the Parmesan cheese.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.
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