Penne In Meat Sauce

Ingredients

1 lb penne pasta

1 tablespoon vegetable oil (optional)

1 onion

1 clove of garlic

1 mushroom

1 lb. ground beef

30 oz tomato sauce

salt

pepper

garlic powder

onion powder

Instructions:

–Pour one tablespoon of vegetable oil into a large skillet and turn the flame to medium-low (the oil is optional)

–Slice up 1/2 to 1 whole onion and place it in the skillet. If you use a small onion cut the whole onion. Half of a large onion will suffice as well.

–Slice one large mushroom and place it in the skillet along with the onion.

–When the onion and mushroom start to color, mince one clove of garlic and add it to the skillet.

–Take a large pot of water and turn the flame on high

–Add the ground beef to the skillet and break it up with a wooden spoon

–Add salt, pepper, onion powder, and garlic powder

–Stir in the seasoning and continue to mash the beef as you stir.

–When the water boils, add the penne to the pot and stir.

–After a few minutes, season the meat mixture once again with salt, pepper, onion powder, and garlic powder.

–Continue to move the meat around making sure pink areas are flipped over in order to heat better.

–Continue to stir the pasta. After about 5-10 minutes the meat should have browned.

–Add the tomato sauce and season for a third and final time. Once again, it’s salt, pepper, onion powder, and garlic powder. The tomato sauce should make it easier for you to see how much pepper you’ve been putting in. If you have made a circle with the pepper, you’re doing a good job.

–If the mixture begins to boil, lower the flame a bit.

–When the penne has boiled (this should happen within a few minutes of adding the sauce if you time it right) drain the pasta.

–Pour the drained pasta into the skillet. (Again, you need a large skillet for this to work. You can use a deep pan if that works better for you.)

–Carefully mix the penne into the sauce. Penne is a very good pasta for this method as it allows the meat sauce to travel through it much better. You may find yourself flipping pasta over more than you are “mixing” it.

–Lower the flame and let it sit for about 5 minutes. If the seasoning isn’t perfect, feel free to add here and there while mixing, but at this point it’s ready to serve.

Enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I omit the vegetable oil in this recipe?

Yes, the vegetable oil is optional. If you prefer, you can skip it without significantly affecting the final dish.

Can I use different types of pasta instead of penne?

Absolutely! While penne works well with this recipe, you can use any pasta shape you like or have on hand.

How long should I cook the ground beef?

Cook the ground beef until it is browned and no longer pink, typically about 8-10 minutes.

Can I use fresh tomatoes instead of tomato sauce?

Yes, you can substitute fresh tomatoes for tomato sauce.

Simply chop them finely and cook them down with the other ingredients until they form a sauce-like consistency.

Can I make this recipe vegetarian?

Yes, you can omit the ground beef and use vegetarian ground meat or additional vegetables like diced bell peppers or zucchini for a meat-free version.

Adjust the seasoning accordingly.

How do I know when the penne pasta is cooked perfectly?

Penne pasta is typically cooked al dente, meaning it should be tender but still slightly firm to the bite.

Follow the instructions on the package for the recommended cooking time.

What if I don’t have mushroom? Can I omit it?

Yes, if you don’t have mushrooms or prefer not to use them, you can simply omit them from the recipe.

It will still turn out delicious.

Can I add other vegetables to this dish?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, spinach, or kale for added flavor and nutrition.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave before serving.

Can I freeze this dish?

Yes, you can freeze the cooked penne in meat sauce.

Allow it to cool completely, then transfer to a freezer-safe container or freezer bag.

It can be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.