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pam's easy mini penne with meat sauce

(2 ratings)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

Ground chuck and sweet Italian sausage combine with green olives to make a savory meat sauce over mini penne pasta. Served with a salad of fresh mixed greens from the garden and a slice of toasted, buttered Asiago cheese bread. This was a quick and delicious dinner.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For pam's easy mini penne with meat sauce

  • 1 1/2 to 2 c
    mini penne pasta, uncooked
  • 1 to 2 Tbsp
    vegetable or olive oil
  • 1 lg
    shallot minced
  • 1 clove
    garlic minced
  • 1/2 lb
    ground chuck
  • 1/2 lb
    italian sausage, sweet, casings removed
  • 1/2 md
    red sweet bell pepper, diced
  • 1/2 md
    zucchini squash, diced
  • 1 can
    rosemary and basil flavored diced tomatoes
  • 2 Tbsp
    tomato paste
  • 2/3 to 1 can
    12 oz can v-8 juice (approximate)
  • 2 to 3 Tbsp
    minced italian parsley
  • 1 to 2 tsp
    each oregano, thyme, and marjoram, minced
  • 1/4 tsp
    celery salt
  • 1 to 2 tsp
    sugar
  • salt and pepper to taste
  • 1/2 c
    roughly chopped green olives
  • 2 to 3 oz
    grated asiago cheese for serving

How To Make pam's easy mini penne with meat sauce

  • 1
    In a large saute pan or skillet, heat oil and add minced shallot and garlic. Stir and cook until fragrant but not brown. Add ground chuck and Italian sausage, broken into small bite sized pieces and saute until browned. Add remaining ingredients except sugar, salt and pepper, and olives. Mix well, stir occasionally and let simmer on medium low for about 20 minutes. Add olives and taste to adjust seasoning with salt and pepper. Add as much or as little of the sugar as you like, per your preferences. Simmer until sauce is thick enough for your taste. (I like mine really thick)
  • 2
    While sauce is simmering, cook the pasta according to package directions, drain and keep warm.
  • 3
    To serve, place a portion of penne on the plate, top with 1/4 of the meat sauce and sprinkle with grated Asiago Cheese. Pass more cheese at the table if desired.
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