Penne al ragu is a tomato and meat pasta dish infused with fresh herbs. The lemon peel gives it an aromatic taste that pleases all senses. Serve it with some garlic bread and wine for a captivating meal.
400g penne pasta
1/2 cup olive oil
6 garlic cloves, crushed
2 medium sized white onions, chopped
1 small carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lemon peel
1/4 cup flat leaf parsley
1 lb. ground beef
1 sprig fresh rosemary
1 bay leaf
750g can crushed tomatoes
3 cups heavy cream
1/4 cup grated Parmesan cheese
Salt and ground white pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.
Heat the olive oil in a large saucepan over medium heat. SautÃ© the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the carrots, celery, lemon peel and parsley. Cook it for five to eight minutes or until the vegetables are cooked.
Place the ground beef in the pan. Add the rosemary and the bay leaf. Stir-fry for ten minutes or until browned. Season it with salt and pepper. Stir in the crushed tomatoes. Cover the pan and let it simmer over low heat for thirty minutes or until the liquid has almost evaporated.
Discard the lemon peel. Add the cream and the Parmesan cheese. Let it simmer for five minutes or until heated through. Combine the penne pasta and the sauce. Toss until the pasta is coated in sauce. Transfer to a serving dish or divide between individual plates or bowls. Garnish with parsley before serving.
Photo Courtesy Of: 10Rosso