Zutaten für Ragu Raving Over Penne
- Lean Bacon
- Ground Turkey
- Button Mushroom
- Sweet Onion
- Garlic Cloves
- Bell Pepper
- Celery Rib
- Mixed Italian Herbs
- Red Pepper Flakes
- Red Wine
- Rotel Tomatoes
- Tomato Sauce
- Brown Sugar
- Kosher Salt
- Cracked Black Pepper
- Parmesan Cheese
- 2 tablespoons butter
- Fresh Basil Leaves
- Penne Pasta
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Zubereitung von Ragu Raving Over Penne
- Cook bacon until crisp. Remove from pan, crumble, and set aside. Discard bacon grease.
- In a large slow cooker or Dutch oven (if not using a slow cooker), sauté the onion, carrots, and celery in a little olive oil until softened. Add garlic and cook for 1 minute more.
- Add ground beef and Italian sausage to the pot; cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, red wine, oregano, dried basil, thyme, and red pepper flakes. Add crumbled bacon.
- Season with salt and pepper. Bring to a simmer (if using a stovetop) or set slow cooker to low for 4-6 hours, stirring occasionally.
- While the sauce simmers, cook penne pasta according to package directions.
- Before serving, taste and adjust seasonings with salt, pepper, and additional Italian seasoning as needed. Stir in butter and fresh basil.
- Serve the sauce over the cooked pasta, top with Parmesan cheese and extra red pepper flakes if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
11g
Carbs
15g