Penne al Katerina

Time

prep 1:30       total 2:00

Yield

4 to 6 servings

Ingredients

Ingredients

1-1/3 lb. beef mince
2 cans (15 oz. each) chopped peeled Italian tomatoes
3-1/2 oz. mushrooms, very finely chopped
1 lg. onion, very finely chopped
1/3 qt. beef stock
1/4 qt. cream
Olive oil
10-5/8 to 14-1/8 oz. penne pasta
Mozzarella cheese

Instructions

Use a large pan, saute the mushrooms and the onion in a little olive oil until nearly done. Add the mince to brown. Once mince is browned, add the stock and allow to simmer until mince is cooked. Add the tomatoes (you might want to puree them lightly in a food processor to get rid of lumps). Reduce the mixture slightly then allow to cool slightly. Cook the penne according to instructions on the pack. Put the cooked penne in a large oven proof dish. Add the cream to the mince mixture and heat through, stirring gently. Do not bring to the boil. Add the heated creamy mince mixture to the penne and mix. Top with mozzarella cheese. Either bake at 180°C / 350°F or grill for about 10 minutes.

Author's Comments

Don't add the cream to the mince mixture while it is too hot as this could make it curdle. Using slightly soured cream in this dish actually tastes really good.

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2 Recipe Reviews

lou johns

lou johns reviewed Penne al Katerina on March 3, 2002

It sonds like a great reciepe, but the amount of oz. are all wrong !!

Chef Doone

Chef Doone reviewed Penne al Katerina on November 7, 2002

This is a great recipe! If ozs. are showing, just convert the recipe to metric to get the correct grams and milliliters, then you can convert that to the correct ounces.