16ouncepenne pasta - 4.5 liters water + 1 dash of oil + pinch of salt
1cupvegetable stock (vegetable broth or vegetable bouillon)
1teaspoonmarjoram
1pinchsalt - taste
1pinchground black pepper - taste
Instructions
Cooking the pasta: Cook all forms of pasta in plenty of boiling water, use at least 4 quarts of water for every pound (4-liter water for 450-gram pasta). Bring a large pot with water to boil, and add a dash of oil and a large pinch of salt. Place penne pasta in the pot, and boil for 6-9 minutes, uncovered, until just tender (al dente) and drain. Stir in a little oil or butter to prevent sticking.
Heat 4 tablespoons of olive oil in a large saucepan. Add onions, and fry over medium heat for 3 – 4 minutes until golden.
Add ground (minced) beef, increase the heat slightly (medium-high), stir and cook until brown and no pink remains.
Pour in the vegetable stock until the minced meat is covered.
Stir in marjoram, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally.
Combine pasta with the meat sauce. Enjoy your meal!
Notes
Variations:You can use any kind of pasta: penne, macaroni, spirelli, rotelli or conchiglie (shells). The ground/minced meat can be beef pure or a mixture of beef and pork. You can also use leftovers of meatballs or meatloaf instead of ground/minced meat and add the gravy to the meatloaf.Additions:Lemon juice, capers, parsley, paprika, thyme, garlic, carrot