Best 7 Penne With Meat Ragu Recipes

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**Penne with Meat Ragu: A Hearty and Flavorful Italian Classic**

Indulge in the timeless flavors of Italy with our delectable Penne with Meat Ragu recipe. This classic dish combines succulent meat, a rich and savory ragu sauce, and tender penne pasta, creating a symphony of flavors that will tantalize your taste buds. Join us on a culinary journey as we guide you through the steps of preparing this hearty and comforting meal, perfect for a cozy dinner with loved ones or a special occasion. Along the way, discover variations and additional recipes to elevate your pasta experience, including a vegetarian-friendly Lentil Ragu and a mouthwatering Sausage Ragu. Get ready to savor the essence of Italian cooking with our diverse collection of Penne with Meat Ragu recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE PASTA WITH MEAT SAUCE



Penne Pasta with Meat Sauce image

So easy! Penne pasta tossed with a simple tomato sauce with ground beef, onions, Italian seasoning, garlic, and basil. This penne pasta dish is a perfect, budget-friendly, midweek meal that everyone will love.

Provided by Elise Bauer

Categories     Dinner     Budget     Beef     Ground Beef     Pasta     Pasta Sauce     Penne

Time 55m

Yield 4

Number Of Ingredients 14

1/2 pound penne pasta (use rice pasta for gluten-free version)
Salt
2 tablespoons extra virgin olive oil
2 cups chopped onion (from about 1 large onion)
2 cloves garlic, chopped
1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
Dash red pepper flakes
1/2 teaspoon fresh thyme (or a pinch of dried)
Salt and freshly ground black pepper
1 pound (16% fat) ground beef
3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried)
2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it)
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

  • Cook the penne pasta: Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.

Nutrition Facts : Calories 516 kcal, Carbohydrate 31 g, Cholesterol 101 mg, Fiber 4 g, Protein 36 g, SaturatedFat 9 g, Sodium 1051 mg, Sugar 8 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

ULTIMATE BEEF RAGU



Ultimate Beef Ragu image

A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 1h40m

Number Of Ingredients 23

5 slices thick cut bacon (, diced (vegetarian: use Morningstar Veggie Bacon Strips or similar plus 1/4 teaspoon smoked paprika))
2 tablespoons unsalted butter ((vegan: use vegetable spread, such as Earth Balance))
2 tablespoons olive oil
1 medium yellow onion (, very finely chopped)
1 large celery rib (, very finely chopped)
1 large carrot (, very finely chopped)
3 cloves garlic (, minced)
1 pound ground beef ((vegetarians: about 1 cup dried TVP))
1/2 pound ground Italian sausage ((vegetarians: Morningstar Italian Sausage crumbles or similar))
1/2 cup dry red wine
28 ounces canned petite diced tomatoes
28 ounces plain tomato sauce/puree
1/2 cup heavy cream ((vegan: vegan whipping cream substitute))
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried ground sage
1 bay leaf
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried ground porcini mushrooms ((optional for added flavor))
hot pasta cooked al dente ((GF: use gluten free))

Steps:

  • Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

Nutrition Facts : Calories 524 kcal, Carbohydrate 17 g, Protein 20 g, Fat 42 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1216 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 22 g, ServingSize 1 serving

PENNE WITH MEAT RAGU



Penne with meat ragu image

This is what mom would call comfort food.SoUrce unknown

Provided by Lynnda Cloutier

Categories     Beef

Number Of Ingredients 12

one medium carrot
two medium celery stalks
one half medium onion
4 tablespoons extra virgin olive oil
13 ounces ground beef
3 ounces ground pork
1 pound peeled tomatoes, pureed or one can crushed tomatoes, 28 ounces
1 teaspoon tomato concentrate optional
salt and pepper to taste
1 pound penne lisce (smooth penne)
1/2 cup beef stock, if needed
parmigianino reggiano, grated, if desired

Steps:

  • 1. chop carrot, celery and onion finely. In a large pot, heat olive oil and add chopped vegetables and sauté until the onion is pale in color or blonded. Add to ground meat and sauté until it starts to brown. Add the peeled tomatoes and the tomato concentrate, if desired. Add salt and pepper to taste and reduce heat to low. Cover and cook sauce for about three hours over low heat. Stir occasionally with a wooden spoon to keep it from sticking to the bottom of the pot.
  • 2. When ready to eat, cook the penne in boiling salted water for about three quarters of the cook time, very al dente. Drain and toss in a pan with a Ragu adding a bit of beef stock if needed to dilute the sauce, and finish cooking the pasta for a minute or two with the sauce. Serve hot with parmigiano reggiano grated on top if desired. Makes four servings.

SLOW-COOKER BEEF RAGU WITH PENNE



Slow-Cooker Beef Ragu with Penne image

Discover flavors of Italy with this slow-cooked pasta in a ground beef brown sauce - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 4

Number Of Ingredients 8

1 lb ground beef
1 small onion, chopped (1/3 cup)
1 can (28 oz) crushed tomatoes
1 package (16 oz) penne pasta
1/2 teaspoon kosher (coarse) salt
1/4 cup finely shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

  • In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place beef mixture in slow cooker; top with tomatoes.
  • Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours).
  • About 15 minutes before serving, cook and drain pasta as directed on package. Divide pasta among 4 serving bowls.
  • When sauce is done, stir in salt. Spoon meat sauce over pasta. Top individual servings with cheese, basil and pepper.

Nutrition Facts : Calories 990, Carbohydrate 110 g, Fiber 9 g, Protein 69 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg

PENNE WITH TURKEY RAGU



Penne With Turkey Ragu image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 tablespoon extra-virgin olive oil
2 leeks (white and light green parts only), finely chopped
2 cloves garlic, minced
6 ounces ground turkey
1 28-ounce can San Marzano tomatoes, crushed by hand
Freshly ground pepper
1/4 cup fresh basil, chopped, plus more for topping
3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
12 ounces penne
2 tablespoons half-and-half

Steps:

  • Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
  • Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
  • Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams

PENNE IN COUNTRY RAGù



Penne in Country Ragù image

Categories     Pasta     Tomato     Sauté     Parmesan     Basil     Sausage     Red Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
4 ounces Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 teaspoon dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basil
12 ounces penne pasta
1 cup freshly grated pecorino Romano cheese

Steps:

  • Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
  • Divide pasta among plates. Serve, passing 1/2 cup cheese separately.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE



Italian Tomato Sausage Ragu With Penne image

I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
12 ounces Italian sausages, casings removed (can use more)
1 -2 tablespoon fresh minced garlic
2 teaspoons red pepper flakes (you can use more if you like spicy)
1 teaspoon dried oregano (optional or adjust to suit heat level)
2 -3 carrots, peeled and cut into about 1/2-inch cubes
1 large onion, chopped
1 celery, finely chopped
3 cups whole canned tomatoes, finely chopped (I use one 28-ounce can of whole tomatoes, drained then chop the tomatoes)
1 cup chicken broth (more if needed)
1/3 cup dry red wine
1/2 cup chopped fresh basil
salt & freshly ground black pepper (to taste)
12 ounces penne pasta
1 1/2 cups grated parmesan cheese (or to taste)

Steps:

  • In a large skillet heat oil over medium heat.
  • Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
  • Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
  • Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
  • Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
  • Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
  • Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
  • Season with salt and pepper to taste.
  • Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
  • Return the pasta to the pot; add in the Ragu; mix to combine.
  • Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
  • If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
  • Season with more salt and pepper.
  • Divide on plates and top with more cheese.

Nutrition Facts : Calories 650, Fat 33.6, SaturatedFat 11.4, Cholesterol 54.6, Sodium 1391.4, Carbohydrate 59.4, Fiber 8.9, Sugar 6, Protein 27.4

Tips:

  • To make a flavorful ragu, use a combination of ground beef and Italian sausage. Browning the meat before adding it to the sauce will help develop its flavor.
  • Use a variety of vegetables in your ragu, such as carrots, celery, and onions. This will add sweetness and depth of flavor to the sauce.
  • Simmer the ragu for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
  • Serve the ragu over your favorite pasta, such as penne, spaghetti, or rigatoni. You can also use it as a topping for lasagna or baked ziti.
  • Garnish the ragu with grated Parmesan cheese, fresh basil, or parsley before serving.

Conclusion:

This penne with meat ragu recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ragu is flavorful and hearty, and the penne cooks up in just a few minutes. This recipe is sure to be a hit with your family and friends.

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