Serves 4
500g ground beef
450g penne
2 tomatoes
680ml passata
1 cup white wine
100g mixed olives
1 cup beef broth (concentrate)
2 tbsp butter
1 tsp sugar
3 tbsp dried onion
1/4 cup garlic powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp seasoning salt (Lowrey's)
1.5 tbsp fennel
1 tbsp lemon pepper
1 cup parmesan
chili flakes, to taste
Cook ground beef.
While beef is cooking, make penne.
To the beef, add broth, passata, butter and sugar. Stir, then add the rest of the spices including the chili flakes. Summer for 6-8 minutes. Season with salt and pepper.
Cut up tomatoes into 1/4 inch pieces. Finely chop olives. Add both to a bowl with 1 tbsp oil.Â
Drain the penne but keep 1 cup of pasta water. Add pasta to sauce and half of the parmesan. If needed, add pasta water (as much as needed). Season with salt and pepper if needed.
Divide pasta in bowls, top with olive tapenade and sprinkle with remaining parmesan.