Penne With Classic Bolognese Meat Sauce

• 1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)
• cracked black pepper, to taste
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 pinches allspice (the secret ingredient)
• 1/2 medium Spanish onion
• 1 cup fat free low-sodium beef broth
• 1/3 cup red wine
• 1 (28 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat-leaf parsley
• 1 lb penne (or rigatoni)
• grated parmigiano-reggiano cheese

1. In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
2. Add in garlic, crushed red pepper, and allspice.
3. Grate the onion, using a hand-held grater, directly over the pan.
4. Cook another 3-5 minutes to soften the onion.
5. Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
6. Add in tomatoes and parsley; give the pan another good shake (or stir).
7. Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
8. Toss meat sauce with pasta; top with grated cheese.
9. Serve with green salad and bread.

ground beef, cracked black pepper, garlic, red pepper, pinches allspice, spanish onion, beef broth, red wine, tomatoes, parsley, penne, cheese

Taken from www.food.com/recipe/penne-with-classic-bolognese-meat-sauce-214910 (may not work)