Ingredients:

  • 1 lb Lean Ground Sirloin (90/10)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 24 oz tomato passata
  • 2 tbsp tomato paste
  • 1/2 cup beef bone broth
  • 1 tbsp dried Italian seasoning
  • 1 tsp smoked paprika
  • 12 oz penne pasta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup reserved starchy pasta water
  • Salt and freshly cracked black pepper to taste
  • Fresh basil ribbons for garnish

Instructions:

  1. Heat 1 tbsp Extra Virgin Olive Oil in your large skillet over medium high heat. Add 1 lb Lean Ground Sirloin, breaking it into large chunks rather than a fine crumble. Let it sit undisturbed for 3 minutes until a dark brown crust forms.
  2. Once seared, break the meat into smaller pieces and add 1 medium finely diced yellow onion. Cook for 4 minutes until the onion is translucent and soft. Toss in 4 cloves of minced garlic and 2 tbsp tomato paste, stirring constantly for 1 minute until the paste turns brick red and smells sweet.
  3. Pour in 1/2 cup beef bone broth, scraping the bottom of the pan to release the brown bits. Add 24 oz tomato passata, 1 tbsp Italian seasoning, and 1 tsp smoked paprika. Reduce heat to low and simmer for 15 minutes until the sauce thickens and bubbles lazily.
  4. Boil 12 oz penne in salted water for 1 minute less than the package directions. Before draining, reserve 1/2 cup starchy pasta water. Add the cooked pasta and the reserved water to the sauce. Toss vigorously for 2 minutes until the sauce is glossy and coats every noodle. Stir in 1/2 cup Parmigiano Reggiano and garnish with fresh basil.