Ragu Pasta

INGREDIENTS

Ingredients:

12 Ounces Penne pasta

1 Pound Ground beef

2 Tbsp Tomato paste

28 Ounces San marzano tomatoes (crushed)

1/2 Onion (diced)

3 Garlic cloves (minced)

1/2 tsp Fennel seed

1/4 tsp Red pepper flake

1 tsp Dried oregano

1 tsp Dried thyme

1 tsp Italian seasoning

1 Tbsp Dried basil

1/8 Cup Parsley (chopped)

Parmesan cheese

Olive oil

Sugar

Diamond Crystal Salt Co.^™ Kosher Salt

Black pepper 

DIRECTIONS

Instructions:

In a large sauce pan on medium heat, add 2 tbsp of olive oil and the diced onion. Season with a little Kosher Salt and black pepper. Sauté the onions until translucent then add the minced garlic, red pepper flake, fennel seeds, oregano, thyme, Italian seasoning, and basil. Continue to sauté for 1 minute or until the garlic is fragrant.

Next add the ground beef. Brown and break up the beef into small pieces then push the beef to the sides of the pan and add the tomato paste directly to the bottom of the pan. Cook the tomato paste for around 2 minutes or until it’s caramelized slightly then mix until combined.

Now add the crushed tomatoes and season with a little more Kosher Salt and sugar to taste. Let the sauce simmer for around 20 minutes while you cook the pasta.

Bring some water to a boil and season the water with salt. Cook the pasta to the instructions on the package then drain and set aside.

Finish the sauce with some freshly chopped parsley and serve over the pasta. Sprinkle with freshly grated parmesan cheese and garnish with parsley.

Enjoy!