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Penne with Beef

A spanish family classic with an oriental twist.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4


  • 500 g of beef shoulder cut into small chunks
  • 2 carrots cut into round slices
  • 1 large onion chopped finely
  • 2 tsp sweet paprika
  • 1 tsp ground dried ginger
  • 1/2 tsp cayenne pepper or chili flakes
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • 150 ml dry white wine
  • 1 can chooped tomatoes
  • 1 tsp salt
  • 400 g penne


  • Heat one tbsp of olive oil in a large pot or pressure cooker. On high heat add the beef and cook for 3-5 minutes until it starts to brown. Turn down the heat and add the chopped onions and the carrots and stir for another 5 minutes.
  • Add the sweet paprika, the cayenne pepper, the ground ginger and the cinnamon and stir until everything is coated. Don't fry the spices for too long because the paprika might turn bitter. Deglaze everything with the white whine and add the bay leaves, salt and the can of tomatos.
  • If you use a pressure cooker, put on the lid, seal it and let it cook for about 30min. If you use a large pot turn down the heat and let the sauce simmer for 45-60min or until the meat is tender and the sauce has thickened.
  • In a large pot with salt water cook the pasta. Drain it and add to the sauce stirring well. Let everything cook together for another five minutes.
  • Serve with grated parmesan cheese.