Hearty Beef Penne Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• Cook pasta according to package directions.
• Meanwhile in a dutch over, cook beef and garlic over medium heat until meat is no longer pink; drain.
• Stir in the tomato puree, beef broth, Italian seasoning, Worcestershire sauce, salt and pepper.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
• Add spinach; cook for 1 -2 minutes or until spinach is wilted.
• Drain pasta; stir into beef mixture.
• Sprinkle with mozzarella cheese; cover and cook for 3 or 4 minutes or until cheese has melted.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
• Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
• Bring to a boil. Reduce and simmer uncovered for 10-15 minutes or until slightly thickened. Add the spinach; cook for 1-2 minutes or until the spinach is wilted.
• Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
• Serve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.
• TO USE FROZEN PENNE BEEF: Thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.