Ingredients
• Penne rigate (Italian pasta) — 1 package (usually 500 g / 1 lb box)
• Ground meat (beef or beef+pork mix for richer flavor) — 500–700 g (1–1.5 lbs)
• Onion — 1 large, finely chopped
• Carrot 🥕 — 1–2 medium, finely chopped or grated
• Garlic 🧄 — 3–4 cloves, grated or finely minced
• Canned whole peeled tomatoes in their own juice — 1–2 cans (800 g / 28 oz total, preferably San Marzano-style Italian)
• Italian wine (dry red like Chianti/Sangiovese or white like Pinot Grigio) — 150–200 ml (about ¾ cup)
• Herb mix (dried Italian seasoning: oregano, basil, thyme, rosemary) — 1–2 tsp (or fresh if available)
• Fresh parsley — a big handful, finely chopped (for garnish and stirring in at the end)
• Parmesan cheese (Parmigiano Reggiano) — freshly grated, 50–100 g (for serving)
• Salt — to taste
• Olive oil — 2–3 tbsp (for sautéing, though not listed — highly recommended for authentic Italian flavor)
• Optional: black pepper, a pinch of sugar if tomatoes are too acidic, bay leaf for extra aroma
Quick Instructions (English style, step-by-step)
1. Prep the soffritto (Italian base): Heat 2–3 tbsp olive oil in a large pot or deep skillet over medium heat. Add finely chopped onion and carrot — sauté 5–7 minutes until softened. Add grated garlic — cook 1–2 minutes more (don’t burn!).
2. Brown the meat: Add ground meat, break it up with a wooden spoon. Cook until browned and no pink remains (8–10 minutes). Season with salt, herb mix, and a pinch of pepper.
3. Deglaze with wine: Pour in the Italian wine. Stir and let it bubble for 3–5 minutes — alcohol evaporates, leaving rich flavor.
4. Add tomatoes: Crush the whole canned tomatoes by hand (or with a spoon) directly into the pot — include all the juice. Stir well. Add a bit more salt and herbs if needed.
5. Simmer low & slow: Bring to a gentle simmer, then reduce heat to low. Cover partially and cook 45–90 minutes (longer = better flavor). Stir occasionally — sauce should thicken and meat become tender. If too thick, add a splash of water or more wine.
6. Cook pasta: In a large pot, boil salted water. Cook penne rigate according to package (al dente — usually 10–12 minutes). Reserve 1 cup pasta water before draining.
7. Combine: Toss drained penne into the sauce (or mix in pot). If sauce is too thick, add reserved pasta water for silky texture. Stir in chopped fresh parsley.
8. Serve: Plate hot, top generously with freshly grated Parmesan. Extra parsley and a drizzle of olive oil if you like.
