Penne Bolognese
8 servings
40 minutes
Penne Bolognese is a magnificent dish of Italian cuisine that embodies the traditions of Bologna. Its rich flavor unfolds through the combination of minced meat, aromatic herbs, and a hearty tomato sauce that simmers slowly, filling the kitchen with cozy aromas. Historically, Bolognese originated as a ragù and later became the perfect pairing for pasta, winning the hearts of gourmets worldwide. Penne holds thick sauce well in its ridged walls, and a generous portion of grated Parmesan completes the picture—a deep, rich taste with a pleasant spicy note. The dish is perfect for both family dinners and festive gatherings, offering everyone a chance to enjoy authentic Italian flavor.
1
In a pan over high heat, heat olive oil. Add finely chopped garlic, carrot, celery, onion, and chili pepper. Sauté the vegetables until golden for about 8 minutes.
- Olive oil: 0.5 glass
- Garlic: 6 cloves
- Carrot: 1 piece
- Celery stalk: 1 stem
- Onion: 1 head
- Ground chili pepper: 0.5 teaspoon
2
Then add the beef and pork mince. Cook for about 8 minutes, stirring and breaking up large clumps.
- Ground veal: 250 g
- Minced pork: 150 g
3
Add tomato paste and stir. Then pour in the wine and simmer over medium heat until about half of the liquid evaporates. Add crushed canned tomatoes, chopped basil, thyme, and bay leaf. Simmer on low heat for about 6 minutes.
- Tomato paste: 2 tablespoons
- Red dry wine: 1 glass
- Canned tomatoes: 1 jar
- Basil: to taste
- Thyme: 2 bunchs
- Bay leaf: 1 piece
4
Cook the pasta according to the package instructions. When draining the water, save 1/2 cup of it. Toss the cooked pasta with the sauce and the reserved water. Sprinkle with grated Parmesan cheese and serve. Enjoy your meal!
- Penne pasta: 500 g
- Grated Parmesan cheese: to taste