Beef Ragu

Directions

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