faith, freedom, food

TASTEFUL THURSDAY: Tomato Beef Ragu with Penne

TASTEFUL THURSDAY: Tomato Beef Ragu with Penne

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!
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Tomato Beef Ragu with Penne
Recipe yields about 4 servings
Ingredients
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
Method

  1. 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.
  2. 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.
  3. Add the tomato paste; simmer another ten minutes, stirring occasionally. Cover and simmer until ready to serve.
  4. Serve ragu over cooked penne.


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