Beef Ragu With Penne Pasta Recipes

Steps:

• 1. Place onion in a 5 quart slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook for 4 hours on HIGH. Break up any large pieces of beef with a wooden spoon. Add salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.
• 2. Cook pasta, stirring often. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil, and freshly ground pepper.

Steps:

• In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place beef mixture in slow cooker; top with tomatoes.
• Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours).
• About 15 minutes before serving, cook and drain pasta as directed on package. Divide pasta among 4 serving bowls.
• When sauce is done, stir in salt. Spoon meat sauce over pasta. Top individual servings with cheese, basil and pepper.

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.