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Penne Rigate with spicy minced meat sauce

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Ingredients for 4 servings:

  • 500 g Penne Rigate
  • salt water
  • 500 g minced beef
  • 250 g tomatoes, pureed
  • ½ liter vegetable broth, instant
  • 8 cherry tomatoes, diced
  • 1 pepper, red
  • 1 tbsp flour for binding
  • 2 garlic cloves
  • 1 pack of Italian herbs (frozen)
  • salt and pepper
  • Spice mix (goulash spice)
  • 10 olives from the jar
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the minced meat in hot olive oil with the chopped garlic. Meanwhile, bring the pasta water to a boil and cook the penne until al dente. Dust the browned minced meat with flour and deglaze with the broth. Add the passata, followed by the olives and diced tomatoes. Finely chop the peppers and add them as well. Season to taste and pour over the penne. Serve with a fruity red wine (such as Dolce Frasca) and Italian ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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