Penne with Meat Sauce

After years of testing pasta recipes in my kitchen, this penne with meat sauce has become my ultimate comfort food champion. It started with my Italian grandmother's recipe, but I've tweaked it over countless family dinners to achieve that perfect balance of rich meat, aromatic herbs, and tender pasta. The secret lies in building layers of flavor and knowing exactly when to add each ingredient.

The Art of Perfect Pasta

What makes this version special is how the sauce clings to every ridge of the penne, creating the perfect bite every time. We're going to cook the pasta just shy of al dente, then let it finish in the sauce where it soaks up all those amazing flavors. The meat sauce develops a deep richness that you'd swear had been simmering all day, but it's actually achievable in under an hour.

Essential Ingredients

• For the Pasta:
  • 1 lb penne pasta (look for bronze-cut for better sauce adhesion)
  • 2 tablespoons kosher salt (for pasta water)
• For the Sauce Base:
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 large garlic cloves, minced or grated
  • 1 lb 80/20 ground beef
• Tomato Components:
  • 1 (28 oz) can crushed San Marzano tomatoes
  • 1 (6 oz) can tomato paste
• Seasonings:
  • 1 teaspoon dried oregano (preferably Italian)
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
• Finishing Ingredients:
  • ½ cup freshly grated Parmigiano-Reggiano
  • Fresh basil or parsley
  • Extra cheese for serving

Let's Cook Step by Step

Start with Perfect Pasta

Fill your largest pot with 6 quarts of water. Add 2 tablespoons kosher salt once boiling it should taste like sea water. Add penne and stir immediately to prevent sticking. Cook 2 minutes less than package directions. Reserve 1 full cup of pasta water before draining.

Build the Flavor Base

While pasta cooks heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add onions with a pinch of salt cook 5-7 minutes until translucent and starting to turn golden. Add garlic cook just until fragrant about 30 seconds don't let it brown.

Master the Meat

Increase heat to medium-high. Add beef letting it sit untouched for 3-4 minutes to develop a brown crust. Break into chunks and continue cooking until no pink remains about 5 minutes. If there's excess fat tilt pan and spoon off leaving about 2 tablespoons.

Create the Sauce

Add tomato paste cook 2-3 minutes until it darkens slightly this develops umami flavor. Pour in crushed tomatoes herbs seasonings and sugar. Reduce heat to low and simmer 20-25 minutes stirring occasionally. Sauce should coat the back of a spoon.

The Perfect Marriage

Add pasta directly to sauce along with ¼ cup reserved pasta water. Cook 2-3 minutes tossing constantly until pasta is perfectly al dente and sauce clings to each piece. Add more pasta water if needed. Remove from heat stir in cheese until melted.

Pro Tips for Success

Always salt your pasta water generously it's your only chance to season the pasta itself. Choose 80/20 ground beef the fat adds crucial flavor. Shred your own Parmigiano-Reggiano pre-grated loses flavor. That pasta water is liquid gold starchy and salty it helps create a silky sauce that clings to the pasta. Don't rush the sauce development those extra minutes of simmering make all the difference.

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Variations to Try

Want to make it spicier? Add a diced fresh chili with the onions. For a richer sauce finish with a splash of heavy cream. Try mixing ground pork and beef for more complexity. Sometimes I add sautéed mushrooms or bell peppers for extra vegetables. For a wine-enriched version add ½ cup red wine after browning the meat let it reduce completely before adding tomatoes.

Storage and Reheating

This pasta actually improves overnight as flavors meld. Store in an airtight container up to 5 days. For best reheating results warm in a skillet over medium-low heat adding a splash of water to loosen the sauce. For freezing cool completely then portion into freezer bags removing all air. Freeze up to 3 months. Thaw overnight in fridge then reheat gently adding fresh herbs and cheese.

Serving Suggestions

Serve in warmed bowls crucial for keeping pasta hot. Offer extra Parmigiano-Reggiano crushed red pepper and fresh herbs at the table. A simple arugula salad with lemon vinaigrette makes the perfect side. Don't forget good crusty bread for sauce-mopping. For wine pairing try a medium-bodied Italian red like Chianti or Montepulciano d'Abruzzo.

Frequently Asked Questions

→ Can I use different pasta?

Any medium pasta shape works great. Try rigatoni, ziti, or even fusilli. The sauce clings best to pasta with ridges or tubes.

→ How do I keep pasta from sticking?

Cook in lots of salted water and stir often. Don't add oil to the water - it'll make the sauce slide off later.

→ Can I make this ahead?

Make the sauce ahead - it gets even better the next day. Cook fresh pasta when you're ready to eat.

→ Too much sauce - now what?

Freeze extra sauce for up to 3 months. Perfect for a quick dinner later - just boil fresh pasta.

→ Can I make it leaner?

Use ground turkey or lean beef if you like. Just know the sauce won't be quite as rich.

Conclusion

A classic pasta dish that combines tender penne with a rich, flavorful meat sauce. Perfect for busy weeknights, this recipe offers a delicious and satisfying meal that comes together quickly and easily.