Rosalie’s Meat Sauce over Penne

Published on December 1, 2025 by Rosalie Harpole
Rosalie' Red Sauce with Italian meat over Penne
Rosalie' Red Sauce with Italian meat over Penne

Pasta with meat, tomato sauce and vegetables on white background

NOTE:  This is one of my favorite sauces, and it is very fast.  I make it often when I know I am having unexpected guests.  It makes up with delicious Italian chuncks of seasoned meat over savory red sauce.  You will make this dish often once you try it. 

Ingredients:

  • 1 pound ground chuck
  • 1 clove garlic, choped fine
  • 1/4 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoons fresh curly parsley, chopped
  • 2 to 3 eggs
  • 1 teaspoon fennel seed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • olive oil
  • SAUCE
  • 1 pound penne pasta
  • 1/4 cup olive
  • 1 small onion, chopped small
  • 1 clove garlic, chopped fine
  • 1(15-ounce) can diced tomatoes
  • 2 to 3 teaspoons sugar
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 chicken bouillon cubes
  • 1/2 to 1 cup chicken stock
  • 2(15-ounce) cans tomato sauce
  • 1(8-ounce) can tomato paste
  • 1/2 cup to 1 cup water
Cuisine: Italian
Yield: Serves 6 servings
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Instructions:

  1. In large bowl, combine ground chuck, garlic, bread crumbs, cheese, parsley, eggs, fennel seed, salt, and pepper.  With clean hands, mix the meat and seasonings well.  Place meat in large skillet with enough olive oil to cover bottom of pan.  Fry meat on both sides for 3 to 4 minutes, leaving meat partially uncooked.  Crumble meat in pan as it cooks.  Remove back to bowl and set aside.
  2. Prepare the sauce by combining olive oil and onion in a 8-quart sauce pan and saute onions about 2 to 3 minutes, or golden in color. Add the garlic, and continue to fry for another 30 seconds, careful not to burn the garlic.  Add the  tomatoes, and with potato masher, mash the tomatoes into smaller chunks.  Next, add the sugar, basil leaves, Italian seasoning, red pepper flakes, salt, pepper, and bouillon cubes; let simmer 8 minutes.  Add the chicken stock and bring back to simmer, about 5 more minutes.
  3. Add the tomato sauce and paste and stir well to break up the paste.  Add the water, and a little more if needed for a smooth consistency.  Let the sauce simmer on low heat about 10 minutes.  Add the partially cooked meat, and let simmer for another 15 to 20 minutes.  Serve over penne pasta.  Garnish with freshly grated Parmesan cheese.  Serves 6 to 8.