"Macarrones" (Penne) with meat sauce

With this recipe we are lost in translation. What we call "macarrones" in Spain are not your "macaroni" here. More like penne or ziti, take your pick.

INGREDIENTS ( for 4 ): 
* 2 cups of penne or ziti

* 1/3 pound ground pork

* 1/3 pound ground beef

* 1/3 pound ground veal

   (you can leave the veal out if you want to, but it is important to mix pork and beef, beef alone 

     would be very dry)

* 2 Tablespoons butter

* 1 cube or 1 teaspoon of beef bouillon

* 1 finely chopped onion

* 1 can of crushed tomatoes, without additives or 3 medium fresh tomatoes to crush in the food              

   processor

* Pinch of salt

* Pinch of black pepper

* Olive oil

* Parmesan cheese

Fill a pot with cold water. Let it boil. Add 2 tablespoons of butter, salt and a cube of beef bouillon to the boiling water, then add the pasta; keep on boiling like crazy, stirring the pasta to avoid clumps.  Do not cover. Pasta usually is ready between 8-12 minutes, keep on checking until you achieve the right consistency. Some people like it "al dente", (firm but not hard), I like it overcooked (so sue me).  

In the meantime, heat olive oil in a saucepan and once hot, stir the finely chopped onion until it changes color. Then add the meat and a pinch of salt and pepper. Stir for a few minutes and add the tomato. Cook until the meat looks well done. Drain the pasta, and top them with the meat sauce (don't drown it in sauce! pasta cannot swim well!). Serving suggestion: sprinkle some freshly grated Parmesan cheese on top.

Preparation time: 30-45 minutes