Whole Grain Penne With Ground Beef, Roasted Root Vegetables, And Parmesan

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

For each serving, to order: Reheat 1 2/3 oz. 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 Tbsp. Parmesan and a pinch of parsley.