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How To Make Beef Penne Pasta
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Preparation:
5
mins
Cooking:
1
hr
10
mins
Total:
1
hr
15
mins
Serves:
5
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
1⅓
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:
⅛
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.
Add your beef and sear evenly on all sides, roughly 3 minutes on each side.
Add bacon or pancetta and saute until crispy, roughly 6 to 8 minutes. Set aside.
Add onions, celery, carrots, and Italian seasoning into the same Dutch oven with bacon fat. Saute until translucent.
Add garlic and tomato paste. Roast briefly.
Deglaze with red wine and reduce briefly.
Add sugar, beef broth, bay leaves, and marinara sauce. Mix to combine and bring to a boil.
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.
Discard the bay leaves and add your pasta while your sauce is still hot. Mix until evenly incorporated.
Season with salt and pepper. Adjust accordingly.
Portion accordingly. Serve with parmesan cheese and garnish with parsley or basil.
Nutrition Facts
Calories:
810
kcal
|
Carbohydrates:
71
g
|
Protein:
43
g
|
Fat:
35
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
1356
mg
|
Potassium:
1550
mg
|
Fiber:
7
g
|
Sugar:
13
g
|
Vitamin A:
3777
IU
|
Vitamin C:
17
mg
|
Calcium:
113
mg
|
Iron:
7
mg