Penne With Classic Bolognese Meat Sauce
1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)
cracked black pepper , to taste
4 garlic cloves , minced
1/2 teaspoon crushed red pepper flakes
2 pinches allspice (the secret ingredient)
1/2 medium Spanish onion
1 cup fat free low-sodium beef broth
1/3 cup red wine
1 (28 ounce) can crushed tomatoes
2 -3 tablespoons chopped fresh flat-leaf parsley
1 lb penne (or rigatoni)
grated Parmigiano-Reggiano cheese
In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
Add in garlic, crushed red pepper, and allspice.
Grate the onion, using a hand-held grater, directly over the pan.
Cook another 3-5 minutes to soften the onion.
Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
Add in tomatoes and parsley; give the pan another good shake (or stir).
Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
Toss meat sauce with pasta; top with grated cheese.