Penne Bolognese

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Description:

Penne Bolognese is a hearty and comforting Italian classic. Made with a rich and savory meat sauce simmered to perfection, this dish pairs perfectly with the texture of penne pasta, making it an ideal weeknight dinner or a meal for special occasions. The combination of tomatoes, beef, and aromatic vegetables creates a robust flavor that’s sure to satisfy.

Ingredients (Quantities):

  • Penne pasta: 12 oz
  • Ground beef (or a mix of beef and pork): 1 lb
  • Carrots (finely diced): 1 medium
  • Celery stalks (finely diced): 1
  • Onion (finely chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Tomato paste: 2 tablespoons
  • Crushed tomatoes: 1 (28 oz) can
  • Red wine: ½ cup (optional, for depth)
  • Beef broth (or water): 1 cup
  • Olive oil: 2 tablespoons
  • Bay leaf: 1
  • Dried oregano: 1 teaspoon
  • Dried basil: 1 teaspoon
  • Salt and black pepper: to taste
  • Parmesan cheese (grated): ½ cup (for garnish)
  • Fresh parsley (chopped): 2 tablespoons (for garnish)

Optional Ingredients:

  • Milk: ½ cup (for a creamier texture)
  • Red pepper flakes: ½ teaspoon (for a spicy kick)
  • Mushrooms (sliced): 1 cup (for added flavor)
  • Sugar: 1 teaspoon (to balance acidity, if needed)

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside, reserving a little pasta water in case you need to loosen the sauce later.
  2. Sauté the vegetables: In a large skillet or pot, heat olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for 5-6 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Cook the meat: Add the ground beef (and pork, if using) to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt and black pepper.
  4. Add the tomato paste and wine: Stir in the tomato paste and cook for 2 minutes to develop the flavor. Pour in the red wine (if using) and let it simmer for 3-4 minutes until slightly reduced.
  5. Simmer the sauce: Add the crushed tomatoes, beef broth, bay leaf, oregano, basil, and a pinch of salt and pepper. Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become.
  6. Finish the sauce: If you like, stir in the milk for a creamier texture. Taste the sauce and adjust seasoning with salt, pepper, or a pinch of sugar if the sauce is too acidic.
  7. Combine with pasta: Toss the cooked penne into the Bolognese sauce, ensuring the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
  8. Serve and garnish: Serve the Penne Bolognese topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley.

Tips for Success:

  • Simmer for deeper flavor: Letting the sauce simmer for longer will develop a more robust, rich flavor.
  • Choose good-quality tomatoes: Using high-quality canned tomatoes or fresh tomatoes will enhance the overall taste of the sauce.
  • Use reserved pasta water: The starchy water from cooking the pasta can help make the sauce cling better to the penne.

Recommendations:

  • Serve with garlic bread and a green salad for a well-rounded meal.
  • You can substitute ground turkey or chicken for a lighter version.

Nutrition (per serving, estimated):

  • Calories: 590
  • Protein: 30g
  • Fat: 28g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Sodium: 950mg
  • Sugars: 10g

Enjoy your classic and satisfying Penne Bolognese!

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