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Hearty Artichoke Penne*

Add a good grind of freshly ground black pepper. This sauce is great over rigatoni too. No beef? Just add an extra tablespoon of tomato paste instead.

* 2 jars (6-oz each) artichoke hearts, marinated in oil
* 1 cup chopped onion
* 1 Tbsp chopped garlic
* 1 tsp dried basil
* 1/2 tsp dried oregano
* 1/8 tsp red pepper flakes
* 1 lb ground beef
* 2 cans (28-oz each) plum tomatoes, crushed, with their juices
* 2 Tbsp tomato paste
* 1 tsp salt
* 2 Tbsp chopped flat-leaf parsley
* cooked penne pasta for 6 to 8 people

# Drain the artichokes and halve them lengthwise, reserving the artichokes and the oil marinade separately.
# Place 3 tablespoons of the artichoke oil in a heavy pot. Add the onion and wilt, stirring, over low heat for 10 minutes; add the garlic during the last 2 minutes. Stir in the basil, oregano and red pepper flakes.
# Add the beef and brown over medium heat, breaking up the clumps. Add the tomatoes, tomato paste and salt. Stir and simmer, uncovered, for 45 minutes.
# Add the reserved artichokes and remaining oil marinade and simmer for 20 minutes, stirring. Stir in the parsley and adjust the seasonings. Serve over cooked penne.

Serves 6 to 8. Per serving (based on 8): 472 calories, 57g carbohydrates, 21g protein, 18g fat, 38mg cholesterol.

Parade 4/16/2000
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Header photo by
Gillian Gunson