Prep Method: Cook
Ingredients
- Pasta, whole grain, penne-3¼ pounds
- Oil, olive-6 tablespoons
- Onion, finely chopped-3 cups
- Beef, raw, ground 85/15 (no more than 15% fat, fresh or frozen and thawed-6¼ pounds
- Garlic, minced-6 tablespoons
- Tomatoes, diced, canned with juices-13 cups
- Tomato paste-¾ cup
- Dijon mustard-2 tablespoons
- Italian seasoning-¼ cup
- Milk, skim-4⅝ cups
- Cheese, American-7 ounces
- Cheese, Parmesan, grated-3 cups
- Salt-2 teaspoon
- Black pepper-1 teaspoon
Instructions
- Bring a large pot of water to a boil. Cook pasta until just tender. Drain and reserve.
- In a large saute pan or tilt skillet, heat olive oil over medium heat. Add onion and saute 5 minutes until softened.
- Add beef and brown, breaking up into ¾” crumbles until beef has reached an internal temperature of 155˚ for at least 15 seconds. Drain beef and return to pan
- Add garlic to pan over medium heat and saute until fragrant 1-2 minutes.
- Add tomatoes, tomato paste, mustard and Italian seasoning and stir well.
- Return pasta to pan, add milk, and stir to combine. Simmer 20 minutes until juices have thickened and been absorbed by pasta.
- Remove from heat. Stir in cheese, salt and pepper. Transfer to 2 steam table pans.
- Portion using an 8 oz. spoodle for a 1 cup serving.