Ingredients
1 clove garlic, minced
1 yellow onion, chopped
8 oz sliced mushrooms
1 pound ground beef
1 tsp dried oregano leaves
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp ground black pepper
1/2 tsp salt
1 bay leaf
1 can La Bella San Marzano cherry tomatoes, with juice
1 can San Marzano tomato paste
1 cup Pinot Noir, or other flavorful red wine
1/2 cup olive oil
1 box penne rigate
Parmesan or romano cheese
Preparation
Heat olive oil in large skillet. Add onions, garlic and mushrooms; saute until soft. Add herbs and ground beef; cook until well-browned.
Pour off excess oil.
Add tomato paste and canned tomatoes with juices. Break up tomatoes with a wooden spoon. Add wine, and simmer for 20 - 40 minutes, stirring occasionally.
Meanwhile, boil penne until al dente. Drain in colander.
Remove bay leaf from sauce and serve over penne, with freshly grated parmesan or romano.
