SERVES 4 to 6
TOTAL TIME: 45 minutes
Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. If using dried oregano, add the entire amount with the reserved tomato juice in step 2.
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2 |
ounces white mushrooms, trimmed and halved if small or quartered if large |
|
1 |
slice hearty white sandwich bread, torn into quarters |
|
2 |
tablespoons whole milk |
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Salt and pepper |
|
|
½ |
pound 85 percent lean ground beef |
|
1 |
tablespoon olive oil |
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½ |
onion, chopped fine |
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3 |
garlic cloves, minced |
|
⅛ |
teaspoon red pepper flakes |
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1 |
tablespoon tomato paste |
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1 |
(14.5-ounce) can diced tomatoes, drained with ¼ cup juice reserved |
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1½ |
teaspoons minced fresh oregano or ½ teaspoon dried |
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1 |
(14-ounce) can tomato sauce |
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¼ |
cup grated Parmesan cheese, plus extra for serving |
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1 |
pound penne |
1. Pulse mushrooms in food processor until finely chopped, about 4 pulses; transfer to bowl. Pulse bread, milk, ½ teaspoon salt, and ½ teaspoon pepper together in now-empty food processor until paste forms, about 4 pulses. Add ground beef and pulse until well combined, about 3 pulses.
2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and processed mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic, pepper flakes, and tomato paste and cook until fragrant, about 30 seconds. Stir in ¼ cup reserved tomato juice and 1 teaspoon fresh oregano (if using dried, add full amount), scraping up any browned bits. Stir in meat mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes.
3. Stir in diced tomatoes and tomato sauce, bring to gentle simmer, and cook until sauce has thickened and flavors meld, about 10 minutes. Stir in Parmesan and remaining ½ teaspoon fresh oregano and season with salt and pepper to taste.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in sauce and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve with extra Parmesan.