This penne pasta is delicious! Ground beef, penne pasta, and tomato sauce coated with mozzarella cheese. This is a dish the whole family will enjoy.

How To Make Beef Penne Pasta
Ingredients
- ¾ lb penne pasta, cooked & cooled
- 2 lb beef short ribs, boneless, cut into 1½-inch cubes
- 7 oz bacon rashers, or pancetta, diced
- 6 oz celery, diced
- 5½ oz red onions, diced
- 3 oz carrots, diced
- 6 cloves garlic, minced or grated
- 1â…“ lb marinara sauce
- 1 cup red wine
- 1¼ cups beef broth
- 4 tbsp tomato paste
- 1½ tbsp olive oil
- 1¼ tbsp Italian seasoning
- 2 pcs bay leaves
- 2 tsp brown sugar
- salt and ground black pepper, to season and taste
To Serve:
- â…› tsp parsley, per serving
- ½ tsp parmesan cheese, per serving
Instructions
-
Heat up the oil in a deep skillet or Dutch oven over medium-high heat.
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Add your beef and sear evenly on all sides, roughly 3 minutes on each side.
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Add bacon or pancetta and saute until crispy, roughly 6 to 8 minutes. Set aside.
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Add onions, celery, carrots, and Italian seasoning into the same Dutch oven with bacon fat. Saute until translucent.
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Add garlic and tomato paste. Roast briefly.
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Deglaze with red wine and reduce briefly.
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Add sugar, beef broth, bay leaves, and marinara sauce. Mix to combine and bring to a boil.
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Add the beef and bacon back into the pot and reduce heat to medium. Cover and simmer for roughly 40 minutes or until beef are fork-tender.
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Discard the bay leaves and add your pasta while your sauce is still hot. Mix until evenly incorporated.
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Season with salt and pepper. Adjust accordingly.
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Portion accordingly. Serve with parmesan cheese and garnish with parsley or basil.
Nutrition
- Sugar: 13g
- :
- Calcium: 113mg
- Calories: 810kcal
- Carbohydrates: 71g
- Cholesterol: 104mg
- Fat: 35g
- Fiber: 7g
- Iron: 7mg
- Monounsaturated Fat: 16g
- Polyunsaturated Fat: 4g
- Potassium: 1550mg
- Protein: 43g
- Saturated Fat: 12g
- Sodium: 1356mg
- Trans Fat: 1g
- Vitamin A: 3777IU
- Vitamin C: 17mg
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