Beef Tuscany Is the Winning Recipe in the Homemade Challenge

The winner in the Homemade Cooking Challenge: Pete Patten! 

Beef Tuscany (Prep. time 15-30 minutes, cooking time: one hour, serves 4-6)

1 Lb. lean ground beef

½ box Ronzoni Garden Delight (2 C.)-Penne Rigate (tomato, carrot and spinach blend)

1 small diced Bermuda onion

2 cloves garlic diced

1 4 oz. can sliced mushrooms

1 14.5 oz. can diced tomato

3 bay leaves

½ tsp. Italian seasoning

1 15 oz. can tomato sauce

¼ tsp. fresh ground black pepper 1

1 15 oz. can Cannellini beans

¼  tsp. crushed red pepper 

Break up the ground beef into small pieces into a large skillet and cook on medium heat. Add about ¼ tsp. of fresh ground black pepper, ¼ tsp. crushed red pepper and ¼ tsp. of Italian seasoning to the ground beef.  Dice the onion and garlic and add to the beef. Mix the beef, onion and garlic well and continue to cook on medium heat. After about 15 minutes, drain off the excess grease and add the diced tomatoes, tomato sauce, mushrooms, bay leaves and Penne Rigate to the skillet.  Open the can of Cannelli beans and drain.  Add the beans to the skillet. Mix well, cover and continue to cook over low heat for 45 minutes, stirring occasionally.  Remove from the heat. Remove the bay leaves, stir and serve.  You can add a touch of your favorite hot sauce if you like.