In need of a flavourful, not-boring weeknight meal?
Look no further than this pasta dish that I created tonight from simple, delicious ingredients. It was a huge hit with my family, and cooking for them again was such an indescribable blessing.
I remember when we had pasta as a kid, I really thought there was only one sort of pasta dish out there, which was spaghetti– and my mom made it at least once a week when I was growing up, and I never tired of it. But I love trying out new sauces with different meats and veggies and spices and pasta shapes.
This particular recipe can easily be tweaked, and I’m listing less strained tomato here than I used because I think the whole dish would have been better with a little less liquid. But here we are– enjoy!
Tomato Beef Ragu with Penne
Recipe yields about 4 servings
2 T grape seed oil
1/4 c diced onion
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
2 cups cremini mushrooms, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
1/2 tsp basil
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
1 lb stewing beef, cubed
1 1/2 c strained tomatoes
8 oz penne pasta, cooked according to package
- In large saucepan, heat oil over medium heat. Add onion, peppers, and mushrooms, and saute until tender, about 10 minutes. Add the garlic and spices and saute another minute, stirring constantly.
- Push veggies to sides of the pan to make room for beef; add beef to skillet. Cook until browned, 5-10 minutes. Once the meat is cooked, stir to incorporate with the veggies and spices.
- Add the tomato paste; simmer another ten minutes, stirring occasionally. Cover and simmer until ready to serve.
- Serve ragu over cooked penne.