Heat a large covered saucepot of salted water to boiling over high heat.
In a 12 inch skillet on high, heat oil. Add ground beef in even layer. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 2 minutes or until browned. Stir, breaking into pieces.
Add carrot, celery, and onion. Cook 5 minutes or until tender and golden, stirring occasionally. Add cumin, coriander, and a pinch of red pepper flakes. Cook 30 seconds, stirring. Stir in tomatoes. Heat to boiling. Reduce heat to maintain steady simmer. Simmer 10 minutes.
Meanwhile, add penne to boiling water and cook 1 minute less than label directions. Drain pasta and return to saucepot. Stir in sauce. Cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in 1/4 tsp salt and 1/4 tsp pepper.
Originally Submitted
9/20/2013
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