Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
In Saue pot boil ground beef, drain, & rinse. Put in 12 inch skillet. Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
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.
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.