Best Penne Pasta with Meat Sauce (Rich, Deeply Flavorful Comfort Food)
Penne pasta with meat sauce is a timeless Italian-inspired dish that combines tender pasta tubes with a rich, savory ground beef sauce simmered to develop maximum flavor. Slow-cooked aromatics, quality tomatoes, and perfectly browned beef create a restaurant-quality homemade meat sauce that clings beautifully to every penne tube.
Equipment
- Large heavy-bottomed pot
- Large pot for pasta
- Wooden spoon
- Colander
Ingredients
For the Meat Sauce
- 2 tbsp olive oil
- 1 lb ground beef 85/15 blend
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 3 tbsp tomato paste
- 1 cup dry red wine can substitute additional beef broth
- 28 oz crushed tomatoes 1 can, San Marzano recommended
- 1 cup beef broth
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves added during final 5 minutes
For the Pasta
- 1 lb penne pasta
- 1 cup reserved pasta cooking water use about 1/2 cup, as needed
Instructions
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat for 2 minutes.
- Add 1 pound ground beef, breaking it into small pieces with a wooden spoon. Brown for 5-7 minutes, stirring occasionally, until no pink remains and the meat develops a deep golden color. Drain excess fat if more than 1 tablespoon remains.
- Add the diced yellow onion and sauté for 4 minutes, stirring often, until softened and translucent at the edges. Add the minced garlic and cook for 1 minute until fragrant and golden.
- Stir in 3 tablespoons tomato paste, coating all the meat and vegetables thoroughly. Cook for 2 minutes, stirring constantly, allowing it to caramelize slightly and deepen in color.
- Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes, reducing slightly and allowing the alcohol to cook off.
- Add the crushed tomatoes and beef broth, stirring well. Add the bay leaves, dried oregano, salt, and black pepper.
- Bring the mixture to a gentle simmer, then reduce heat to low. Partially cover the pot, leaving about a 2-inch gap for steam to escape. Simmer for 45-60 minutes, stirring occasionally, until the sauce darkens and the flavors meld.
- Taste and adjust seasonings as needed. Stir in the fresh basil leaves during the final 5 minutes of cooking, then remove the bay leaves before serving.
- While the sauce simmers, bring a large pot of salted water (about 6 quarts) to a rolling boil. Add the penne and cook according to package directions, typically 9-12 minutes, until al dente. Test at 8 minutes.
- Reserve 1 cup pasta cooking water, then drain the pasta without rinsing. Add the hot pasta directly to the meat sauce, stirring gently.
- Add about 1/2 cup of the reserved pasta water, one splash at a time, until the sauce reaches a silky consistency. Let the pasta and sauce rest together off heat for 2 minutes before serving with grated Parmesan and fresh basil.
Notes
For the deepest flavor, don't rush the browning step—proper browning creates fond that enriches the entire sauce. Use 85/15 ground beef for the best balance of flavor and leanness; ground pork, lamb, or a 50/50 beef-pork blend also work beautifully. Replace the red wine with additional beef broth if avoiding alcohol. The sauce can be made up to 2 days ahead (flavors improve overnight) and freezes well without the pasta for up to 3 months. If the sauce seems too watery, simmer uncovered for an extra 10-15 minutes to thicken.