- 1 box of penne pasta (1 pound)
- 2 pounds of ground beef
- 9 roasted tomatoes, med-to-large
- 2 cups chopped basil, divided
- 1 cup grated parmesan cheese
- 1 cup fresh parmesan cheese for garnish, optional
For white wine sauce:
- ¼ cup garlic, finely diced (approx. 7 cloves of garlic)
- ¼ cup onions, finely diced
- 1 ½ cups white wine, any kind
- 1 ½ cups chicken broth
- ½ teaspoon salt
- 1 ½ tablespoons butter
- 1 teaspoon olive oil
- ¼ cup flour or corn starch
- ¼ cup water
- Fill a pot with water and bring to a boil to cook the pasta. About 10-12 minutes.
- Put the ground beef in a pan on medium heat and cook for about 10-15 minutes until cooked through.
- Finely dice garlic and onion and put in a pot with butter and olive oil. Cook on low heat for a couple of minutes until fragrant.
- Once the onions are slightly translucent, add the wine and chicken broth to the pot and give a stir. Turn heat up to medium now. Let that cook about five minutes or so, boiling slightly.
- While the sausage and sauce are finishing, chop your basil into thin strands.
- Slice the roasted tomatoes in half.
- Make a thickener: Add the 1/4 cup of flour OR corn starch and 1/4 cup water to a bowl. Mix well so no lumps. Let the sauce cook another couple of minutes on low heat and season with salt to taste. Add to white wine sauce.
- In a large bowl, add the drained penne pasta to the bowl. Add the tomatoes, ground beef and sauce then mix. Add the grated parmesan cheese and continue mixing. Add half the fresh basil and until fully incorporated. Optional: Top with remaining basil and parmesan cheese. Enjoy!
Original recipe by: Stacey