Ingredients
- 2 tablespoons butter
- 1 pound ground beef
- 1 yellow onion, diced
- 1 teaspoon salt (more to season at the end of cooking)
- 1/4 teaspoon ground red pepper (this is hot!)
- 3 garlic cloves, finely chopped
- 1 1/2 to 2 cups fennel, chopped (fresh)
- 8 ounces fresh sliced mushrooms (button mushrooms)
- 3 tablespoons tomato paste
- 2 cans (14.5 ounce) diced tomatoes (undrained, 14.5 ounce each can)
- 8 ounces dry penne pasta (cooked and drained, or amount that you desire)
How to Make
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Step 1: In a large skillet over medium-high heat, heat 2 tablespoons butter. Add in ground beef, onion, salt and pepper; cook 6-7 minutes or until beef is no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
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Step 2: Add fennel and mushrooms; cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add tomatoes with juice from can; reduce heat and simmer partially covered for about 25-30 minutes. Add more salt if needed.
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Step 3: Stir in cooked penne pasta.
We hope you enjoy this recipe!
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