Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- salt and pepper
- 1/2 tsp red pepper flakes
- 1 yellow onion
- 2 carrots
- 1 red bell pepper
- 7 cloves garlic
- 1 cans (28 oz) crushed tomatoes in puree
- 1 cans (15 oz) fire roasted tomatoes with seasonings
- 1 tbsp tomato paste
- 1 1/2 tsp each chicken bouillon
- 1/2 tsp each dried oregano
- 3 cups water
- 12 oz uncooked penne
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated mozzarella cheese
Steps
- Heat the olive oil in a large pot over medium heat and cook the beef for 7 minutes until it reaches 160 F.
- Add the onion, carrots, bell pepper, garlic, red pepper flakes, salt, and pepper, then cook for 4 minutes.
- Stir in the tomatoes, tomato paste, bouillon, oregano, and water.
- Add the penne, bring the mixture to a boil, and cook uncovered for 10 minutes until the pasta is tender.
- Stir in the heavy cream, Parmesan, cheddar, and mozzarella over low heat for 2 minutes.
- Remove the pot from the heat and let the pasta rest for 2 minutes.
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