Dragged Penne With Meat Sauce Food

PENNE WITH MEAT SAUCE

Steps:

• Cook pasta as it says on your package.
• Using a little vegetable oil or olive oil, pour a little in a large separate skillet and use medium-low heat. Cook the onion and pepper until tender not too crunchy, about 7 minutes.
• Turn up the heat to medium and add turkey. Cook for 8 minutes or until it is browned all the way through.
• Add marinara sauce and reduce heat to simmer. Do this for about 6 minutes for all the flavors to blend together.
• Put pasta in bowls and top with meat sauce and sprinkle Parmesan on top. Enjoy!

PENNE WITH MEAT SAUCE

Steps:

• Cook pasta as directed on package; reserve 1/4 cup cooking water. Heat cooking spray in a large skillet over medium-low heat. Sauté onion and pepper until tender, about 7 minutes. Raise heat to medium and add turkey; cook until browned, about 8 minutes. Stir in marinara, reduce heat and stir occasionally, until sauce comes to a low simmer, about 6 minutes. Mix 1/2 cup sauce with reserved water in a bowl; toss pasta and sauce; divide among 4 bowls. Top each with equal amounts of remaining sauce and sprinkle with Parmesan.

BAKED PENNE WITH MEAT SAUCE

Steps:

• Preheat oven to 375°F Cook pasta according to package directions. Drain well.
• Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red pepper. Cover and blend or process until smooth. Set aside.
• In a large skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, and olives.
• Divide the pasta mixture among six 10 to 12 ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

DRAGGED PENNE WITH MEAT SAUCE

Steps:

• Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic, and basil. Cook over medium heat until the vegetables are tender, about 10 minutes.
• Add the beef and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute.
• Stir in the tomatoes, broth, and salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally.
• Bring 4 quarts of water to a boil in a large pot. Add 2 TBSP of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta.
• Add the pasta to the skillet and raise the heat to medium. Cook, stirring the pasta well, for 2 minutes, adding some of the water if necessary. Stir in the cheeses and serve immediately.

DRAGGED PENNE WITH MEAT SAUCE

Steps:

• 1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic, and basil. Cook over medium heat until the vegetables are tender, about 10 minutes. 2 Add the veal and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute. 3 Stir in the tomatoes, the broth, and salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally. 4 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta. 5 Add the pasta to the skillet and raise the heat to medium. Cook, stirring the pasta well, for 2 minutes, adding some of the water if necessary. Stir in the cheeses and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAKED PENNE WITH MEAT SAUCE

Steps:

• Preheat oven to 375°F Cook pasta according to package directions. Drain well.
• Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red pepper. Cover and blend or process until smooth. Set aside.
• In a large skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, and olives.
• Divide the pasta mixture among six 10 to 12 ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.