Beef Ragu

Directions

1. 1
   Heat covered 6-quart pot of water to boiling on high.
2. 2
   Add 2 teaspoons salt.
3. 3
   In 12-inch skillet, heat oil on high.
4. 4
   Add beef in even layer.
5. 5
   Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
6. 6
   Cook 2 minutes or until browned; stir, breaking into pieces.
7. 7
   Add carrot, celery, and onion.
8. 8
   Cook 5 minutes or until tender and golden, stirring occasionally.
9. 9
   Add cumin, coriander, and red pepper.
10. 10
    Cook 30 seconds, stirring.
11. 11
    Stir in tomatoes; heat to boiling.
12. 12
    Reduce heat to maintain steady simmer.
13. 13
    Simmer 10 minutes.
14. 14
    Meanwhile, add penne to boiling water.
15. 15
    Cook 1 minute less than minimum time label directs.
16. 16
    Drain; return to saucepot.
17. 17
    Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring.
18. 18
    Stir in mint and 1/4 teaspoon each salt and black pepper.