Florentine Style Penne Recipes

Ingredients :

1

1

1

1 tablespoon

6 tablespoons

300 g

125 ml

400 g

250 ml

400 g

150 g

medium onion, finely chopped

small carrot, finely chopped

small stalk celery, finely chopped

finely chopped parsley

extra virgin olive oil

ground lean beef

full bodied, dry red wine

canned Italian tomatoes, coarsely chopped

meat stock (homemade or bouillon cube)

penne pasta

freshly grated parmesan cheese

salt

freshly ground black pepper

1. Using a deep nonstick skillet, sauté the onion, carrot, celery, and parsley together for 4-5 minutes in the oil.

2. Add the meat, breaking up any lumps that may form as it cooks.

3. Once it has browned, pour in the wine and stir for 4-5 minutes.

4. Add the tomatoes, salt and pepper.

5. Stir well and simmer for another 4-5 minutes.

6. Add 2-3 tablespoons of the stock, cover and simmer for 40 minutes or longer, stirring in a little more stock at intervals to keep the sauce moist (but not sloppy).

7. Bring a large saucepan of salted water to a boil and add the paste.

8. Cook until just al dente but still with plenty of "bite".

9. Keep the meat sauce warm over a low heat.

10. Add the drained pasta, toss together, and stir for 2-3 minutes so that the pasta is coated thoroughly with the rich sauce and has absorbed its flavors.

11. Turn off the heat, stir in the parmesan, and serve at once.

Serves 4

Preparation        : 25 minutes

Cooking             : 1^1/4 hours

Recipe grading    : fairly easy

Suggested wine  : a young, dry red (Chianti dei Colli Fiorentini)

This hearty dish revives body and soul on cold winter evenings. It is also an excellent way of using up yesterday's leftover pasta.

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