1 1/2 pound penne ( I used Pappardelle's GF Basil Garlic Penne)
Pecorino Romano cheese for garnish
Instructions
In a pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent. Add celery and carrot and season with salt and pepper. Saute all the vegetables until soft. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Meanwhile, brown the ground beef in a pan and season to your tastes. Drain from any fat and set aside. Pour half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce. Simmer the processed tomato sauce, vodka and ground beef in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally.
Drain the pasta and transfer it to the pan with the sauce, and toss to coat. To serve, garnish with Pecorino Romano cheese.
Originally Submitted
8/5/2012
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