Dragged Penne with Meat Sauce
Savor the rich and comforting flavors of Dragged Penne with Meat Sauce, a hearty Italian-inspired dish perfect for weeknight dinners or cozy gatherings. This recipe features al dente penne pasta, tossed in a robust meat sauce made with sautéed onions, garlic, ground beef, and a splash of dry red wine for depth. A carefully balanced blend of crushed tomatoes, tomato paste, and dried herbs like oregano and basil creates a velvety sauce, while a touch of sugar enhances the natural sweetness of the tomatoes. Tossed together with the pasta and finished with optional Parmesan and fresh parsley, this dish is a symphony of savory flavors. Ready in just an hour, Dragged Penne with Meat Sauce is a one-pot wonder that’s sure to leave your family asking for seconds. Perfect for busy nights, this dish is easy to customize and pairs beautifully with a crisp salad or warm garlic bread!
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Recipe Information
Ingredients
- 450 g penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 g ground beef
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 120 ml dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g grated Parmesan cheese (optional, for garnish)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 3 liters water (for boiling pasta)
- 1 tbsp salt (for pasta water)
Instructions
1. Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water, then add the penne pasta. Cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
3. Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it is browned and no longer pink.
5. Stir in the dry red wine and simmer for 2-3 minutes to deglaze the pan and reduce the liquid slightly.
6. Add the crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper. Stir well to combine all the ingredients.
7. Lower the heat to medium-low and let the sauce simmer for 20 minutes, stirring occasionally. If the sauce becomes too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
8. Add the cooked penne pasta to the skillet with the meat sauce. Toss well to coat the pasta evenly in the sauce, letting it cook together for 2-3 minutes so the flavors meld.
9. Serve the dragged penne hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 10128 mg | 440% | |
| Total Carbohydrate | 378.7 g | 138% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 25.5 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 763 mg | 59% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3737 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
