Posted by: Laurie | March 9, 2010

Penne Pasta with Meatsauce

Last night I cooked a recipe adapted from The Pioneer Woman’s website. Ree Drummond amazes me with her ability to just whip up a new recipe.

We’ve made Pasta a la Marlboro Man before, but last night I made a few modifications.

Here’s my version of her recipe:

1 medium white onion, diced
3 large garlic cloves, minced
olive oil
2 pounds ground meat
28 oz can of diced tomatoes, with juices
6 oz can of tomato paste
salt and pepper, to taste
ground thyme, to taste
Parmesan cheese
Penne pasta

Dice the onion and mince the garlic.

If you don’t have a garlic zoom, I suggest you run out and buy one, right now. At least you should, if you hate mincing garlic as much as I do!

Swirl that around in a large pot with the olive oil (a couple tablespoons of olive oil will do) until the onion starts to turn translucent…about 3 or so minutes.

Then add the ground meat and cook until browned. Drain off the grease (I just tip the pot on its side and drain it with a large spoon into another bowl). Season with salt, pepper and thyme and stir the mixture around.

Add the tomatoes and tomato paste and allow to cook for a few minutes. Give it a taste to make sure it’s well seasoned.

Cook it, covered, for about 20-30 minutes, stirring occasionally. Give it another taste and re-season if needed. Cook it, uncovered, while you boil the water for the pasta. Cook the pasta until it’s al dente and drain. Right before I drained out the pasta, I added some Parmesan cheese to the meat sauce.

Serve the meat sauce over the pasta and add more Parmesan cheese.

Enjoy!

What the family thought:

Mark: I’ll take a small smackerel for lunch tomorrow!
Anthony: Mmmmm…can I have some for lunch tomorrow, too?
Benjamin: MORE!
Me: This is good, but if I was making this for just ME, I’d have added mushrooms, too!

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Responses

  1. I’ll be making this for Mike and me and adding the mushrooms you talked about! Looks easy and yummy :o)

    What was your side item?

  2. Looks yummy Laurie. We love PW’s cookbook. Lots of good stuff. 🙂

  3. Sounds great—trying it this weekend. I think I might add in a can of rotel. Keep up this site—its really cool


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