In this recipe, browning the meatballs in a pan and then deglazing with red wine add more depth and flavor to your favorite marina sauce.
Penne and meatball casserole
1 hour 5 minutes
1 pound ground beef
5 cloves garlic peeled
1 teaspoon dry oregano
8 ounces penne pasta
1 24 oz jar marinara sauce
2 cups cooking red wine
1 bunch basil rough chopped
2 balls fresh mozzarella
1/2 cup parmesan powdered
1/2 cup plain bread crumbs
2 tablespoons vegetable/canola oil
1 teaspoon salt
pepper to taste
Put a large pot of water on high heat to cook pasta. Cook according to packaging until al dente.
Preheat oven at 400°F.
In a large bowl combine ground beef, garlic, oregano, parmesan, bread crumbs, salt, and pepper. Mix well, and shape into 2" balls.
Put a sauté pan on medium high heat. Then add in oil. When oil becomes hot, gently brown meatballs. Adjust heat as needed, and be sure not to overcrowd then pan. Brown the meatballs in batches.
Once all the meatballs have been browned, deglaze the pan with red wine. Be sure to scrape off all the little bits sticking to the bottom of the pan.
Allow the wine to simmer, and reduce by 2/3. Then add in marinara sauce and half the basil.
Combine sauce with cooked penne. Then transfer into a baking dish.
Place meatballs on top pressing them slightly into the pasta. Sprinkle over the remaining basil. Tear the mozzarella into 2" pieces. Spread over top, while slightly pushing into the pasta.
Bake in oven for 20 minutes until mozzarella is melted and crusty.