Primavera / Baked Penne Pasta with Meat Sauce

This is the same as the other baked penne recipe, but includes more veggies. Also, I had been making it with half beef and half turkey, thinking that this was healthier, but actually, the lean beef has less fat than the ground turkey. Go figure!

8 ounces Spaghetti Pasta noodles, cooked
1 pound Ground Beef
14 1/2 ounces diced tomatoes
1/3 cup tomato paste
1/3 cup dry red wine
1/3 cup water
1/2 tsp sugar
1/2 tsp dried oregano

1/8 tsp salt
1/4 tsp black pepper
1/2 cup onion, chopped
1 cup mushrooms, sliced
1 cup yellow squash, diced
1 cup zucchini, diced
2 tbs black olives, sliced
3/4 cup mozzarella cheese, shredded

 >> Cook pasta al dente according to package directions; drain well.
 >> Preheat oven to 350 degrees
 >> In a bowl, stir together tomatoes, tomato paste, wine, water, sugar, dried oregano, salt and pepper.
 >> In a large skillet, brown Ground Beef with onions over medium heat. Drain off fat. Remove from skillet and then add mushrooms, squash and zucchini to sautee lightly. Return beef mixtur to skillet, stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 mintutes. Stir in pasta and olives.
 >> Divide mixture among six 10 to 12 ounce individual casserole dishes (or one 3 quart rectangular baking dish). Cover each casserole with foil. Bake for about 20 mintues or until heated through.
 >> Sprinkle with mozzarella cheese and bake 5 mintues more or until cheese is melted and bubbly
Serves 6
Beef and Pasta Primavera
National Beef Cook-Off Recipe

1 pound Top Sirloin, cut 1" thick
8 ounces uncooked bowtie or rotini pasta
1 Tablespoon olive oil
2 large cloves garlic, crushed
1/4 teaspoon salt
2 1/2 cups (8 ounces) frozen vegetable mixture, defrosted
1/2 cup ready to serve broth
1/8 to 1/4 teaspoon crushed red pepper
1 1/2 cups cherry tomatoes, cut in half
1/4 cup lightly packed fresh basil leaves, thinly sliced
1/4 cup freshly grated Parmesan cheese

 >> Cook pasta according to package directions. Keep warm.
 >> Cut Sirloin lengthwise in half and then crosswise into 1/2" thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add Sirloin and garlic (1/2 at a time) and stir-fry 2 minutes or until outside surface is no longer pink. (Do not overcook) Season with salt. Remove to large bowl; keep warm.
 >> In same skillet, combine vegetable mixture, beef broth and red pepper; cook 4 minutes or until vegetables are crisp tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately.
Serves 4
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Bruschetta Primavera

1 lb diced/cut browned Sirloin
2 Large tomatoes, peeled, seeded and diced
12 slices of crusty bread, each about 1/2" thick
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or 1tsp dried basil
1 large clove garlic, minced, plus 4-6 garlic cloves, halved
1/2 tsp freshly ground pepper
1/3 - 1/2 cup olive oil

 >> Use a long, slender baguette type loaf for the bread and cut the slices on the diagonal. Preheat the grill to low. In a small bowl, stir together the diced/cut Sirloin, tomatoes, parsley, basil, minced garlic, salt and pepper. Set aside.
 >> Arrange the bread slices on the grid. Grill turning 2 or 3 times until the bread is golden brown on both sides, about 3 minutes total.
 >> Now take the ingredients in the small bowl and spoon gently onto the bread. Place back on the grill for approximately 2-3 minutes to warm.
Serves 4
Although, these Recipes are a 'Clear / White' Sauce
Here is an Authentic MARINARA
'Red Sauce' Recipe
Although this dish is related to and likely derived from genuinely Italian dishes under THIS name, it is certainly an American dish! Created in New York City in about 1974 by Sirio Maccioni, then owner of Le Cirque. Soon it gained popularity as an unlisted special at the restaurant… from there spread rapidly across the Country!
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RECIPES: 'Good Ole' American Classics
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September 2012