- 16 oz. penne pasta
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 onion, diced
- 3 garlic cloves, diced
- 1 (29 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 3 oz. feta cheese, crumbled
- Salt and Pepper, to taste
Cook pasta according to package directions.
Season the beef with salt and pepper. In a soup pot or large frying pan up to medium high heat, add the oil. Cook the beef until all the pink is cooked out. Drain; remove from pan. In the same pan, saute the onions and garlic with salt and pepper. Add the tomato sauce, diced tomatoes, garlic powder, onion powder, basil and oregano. Add the beef into the tomato sauce mixture. Cook over medium heat for 8-10 minutes.
Serve beef Ragu sauce over penne pasta. Top with feta cheese.
Sponsor: UT Beef Council
