Imported from YouTube

Pennette with Ground Beef and Saffron

Name: Pennette with Ground Beef and Saffron
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Pennette; 150 g Ground beef; 1 bustina Saffron (The packet weight is not specified.); 0.5 bicchierino Red wine (The capacity of the small glass is not specified.); Celery (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.); Carrot (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.); Onion (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.); Extra-virgin olive oil (As needed.); Salt (As needed; adjust only if necessary.); Pepper (As needed.); Pasta cooking water (A little, reserved during cooking the pasta.); Grated cheese (Added off the heat; type and quantity not specified.)

Recipe by Giovanni Mele @jovaebbasta · YouTube

Imported by Carmela Manica on SeeMeCook

Creamy pennette with browned beef, a sauté of celery, carrot, and onion, red wine, and saffron. A flavorful and delicate dish, ready in about 10 minutes according to the author.

2 servings10 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

200 g Pennette
150 g Ground beef
1 bustina Saffron (The packet weight is not specified.)
0.5 bicchierino Red wine (The capacity of the small glass is not specified.)
Celery (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.)
Carrot (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.)
Onion (As needed; hand-cut into irregular pieces; the author says it can be frozen in advance.)
Extra-virgin olive oil (As needed.)
Salt (As needed; adjust only if necessary.)
Pepper (As needed.)
Pasta cooking water (A little, reserved during cooking the pasta.)
Grated cheese (Added off the heat; type and quantity not specified.)

Steps

1
Bring a pot of water to a boil for the pasta and cook the pennette until al dente. The source does not specify an amount of salt for the water.
2
Meanwhile, heat a drizzle of extra-virgin olive oil in a skillet.
3
Add the celery, carrot, and onion, hand-cut into irregular pieces, and sauté them in the oil.
4
Add the ground beef and cook until well browned.
5
Increase the heat and deglaze with the red wine.
6
Reserve a little pasta cooking water.
7
Drain the pennette al dente and transfer them directly to the skillet with the sauce.
8
Add the saffron and stir to distribute it throughout the sauce.
9
Turn off the heat and add the grated cheese.
10
Taste and, if necessary, adjust the salt; add a little pepper. Stir and serve.

Notes

The description indicates a total time of 10 minutes. The weight of the saffron packet, the capacity of the small glass, the quantities of the ingredients listed as needed, and the type and quantity of grated cheese are not specified. The source does not clarify when or how much pasta cooking water to use: it indicates that some should be reserved, but does not describe adding it in a separate step.