Penne With Meat Sauce Recipe: Hearty Tomato and Herb Richness

This penne with meat sauce brings together tender pasta and a deeply flavorful tomato-based sauce that’s rich with herbs and ground beef.

What makes this creation special is the slow simmered sauce, which allows the flavors to meld perfectly while the pasta cooks to al dente in the same pot.

Ingredients for Penne with Meat Sauce

Tender penne meets a rich, herb-infused sauce with ground beef for hearty satisfaction.

The ground beef is the foundation here. Opt for 80/20 lean-to-fat ratio—it delivers the best flavor and texture without being overly greasy. Whole Foods or Costco are reliable sources for quality beef. For the tomatoes, San Marzano canned crushed tomatoes are ideal (look for the DOP label), but any good brand will work. The dried herbs should be fresh—check the expiration date on the jar.

No ground beef? Ground turkey or Italian sausage can work (adjust seasoning accordingly). Missing tomato paste? Double the crushed tomatoes and cook down longer. Dried herbs can be swapped for fresh at one-third the amount. For a richer sauce, add a splash of red wine (about 1/4 cup) with the broth. If you’re out of beef broth, chicken or vegetable broth works fine.

Cooked sauce keeps in the fridge for 4-5 days or can be frozen for 3 months. Pasta is best served fresh but can be stored in an airtight container for 2 days (reheat in a skillet with a splash of water to revive). Fresh parsley wilts quickly—store it wrapped in a damp paper towel.

Step-by-Step Instructions for Penne With Meat Sauce

This method delivers a rich, herb-infused sauce with tender pasta every time.

Step 1: Brown the Ground Beef and Aromatics

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and crumbly.

Once the beef is browned, add the finely diced yellow onion. Cook for 3-4 minutes until the onion softens and becomes translucent. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 2: Build the Sauce Base

Add the 2 tbsp tomato paste to the pot and stir for 1 minute to deepen its flavor. This step is crucial for a rich, concentrated base. Pour in the 28 oz canned crushed tomatoes and 1 cup beef broth, stirring to combine.

Season with 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Stir well and bring the mixture to a gentle simmer.

Step 3: Simmer the Sauce to Perfection

Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly and develop a deep, savory flavor.

Taste and adjust seasoning if needed. The red pepper flakes will add a subtle heat, while the herbs infuse the sauce with aromatic richness.

Step 4: Cook the Pasta and Combine

While the sauce simmers, bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Let the pasta and sauce meld together for 2 minutes over low heat.

Step 5: Serve with Fresh Garnishes

Transfer the pasta to serving bowls and top with the 0.5 cup freshly grated parmesan cheese. Garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while hot.

Essential Equipment for This Recipe

Large Heavy Pot

I always use my 5-quart enameled cast iron Dutch oven from Le Creuset for the sauce. The thick walls distribute heat evenly, preventing hot spots that can burn your aromatics. A 6-quart stainless steel pot works too if you’re cooking for a crowd. 🔥

Wooden Spoon

A good wooden spoon is essential for breaking up the ground beef as it browns. I prefer bamboo—it’s gentle on cookware and won’t melt. Avoid metal spoons with non-stick pots to prevent scratching.

Chef’s Knife

For dice the yellow onion and mince the garlic, a sharp 8-inch chef’s knife makes prep faster and safer. I recommend Wüsthof or Victorinox brands for durability. Keep it honed for precision cuts.

Cutting Board

A large wooden or plastic cutting board gives you space to prep all your vegetables at once. I use a 12×18-inch board—big enough for onions, garlic, and herbs without crowding. Plastic is dishwasher-safe, while wood needs hand-washing.

Large Pasta Pot

Use a 6-8 quart pot with a fitted lid for the pasta. The 12 oz penne needs room to expand. I love my Cuisinox stainless steel pot—it heats quickly and won’t react with acidic tomato sauce. 💡

Microplane Grater

For the parmesan cheese, a Microplane creates fine, fluffy shreds that melt beautifully. It’s also perfect for garlic or citrus zest. The fine grating surface gives you more control than a box grater.

Frequently Asked Questions