This warming dish highlights the sweetness of roasted root vegetables. Try other varieties, depending on what’s in season.
2 1/2 pounds Barilla Whole Grain Penne
15 ounces sliced carrots
15 ounes sliced parsnips
as needed salt
as needed black pepper
3/4 cup extra-virgin olive oil
6 ounces diced onion
1 1/2 pounds ground beef
3 1/2 pounds canned San Marzano tomatoes
1 1/2 cups shredded Parmesan
3 tablespoons minced fresh parsley
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Season the carrots and parsnips with salt and pepper and toss with half of the olive oil. Roast until lightly browned and tender. Set aside.
- In a rondeau, saute the onions in the remaining oil until light golden. Add the beef and cook through. Add the tomatoes and break them up; add 3 cups water and simmer to break down the tomatoes. Season with salt and pepper.
For each serving, to order: Reheat 1 2/3 ounces pasta in simmering water. Drain and add it to a pan with some of the meat sauce and roasted vegetables. Heat through and plate. Garnish with 1 tablespoon Parmesan and a pinch of parsley.