Penne Bolognese pasta
2 servings
30 minutes
Penne Bolognese is the essence of Italian cuisine, combining juicy meat filling and aromatic spices with tender pasta. Bolognese is a traditional sauce from Bologna, known for its rich flavors from the combination of beef, tomatoes, white wine, and fresh herbs. In this recipe, the dense penne tubes perfectly hold the rich sauce, filling each bite with a harmony of taste. The finished pasta has a deep meaty aroma balanced by tangy tomato notes and subtle herbal undertones. Additional tenderness is achieved with butter and grated Parmesan. Penne Bolognese is perfect for family dinners and cozy evenings, paired with a glass of red wine and fresh crusty bread. Enjoy your meal!
1
Add penne to boiling salted water and cook for 9 minutes.
- Penne: 200 g
2
Pass the beef through the meat grinder.
- Beef: 150 g
3
Chop the onion, celery, carrot, and garlic into small cubes.
- Shallot: 26 g
- Celery stalk: 30 g
- Carrot: 40 g
- Garlic: 1 clove
4
Sauté the chopped vegetables in olive oil with the minced meat for 4-5 minutes, adding salt and pepper.
- Olive oil: 40 ml
- Beef: 150 g
- Shallot: 26 g
- Celery stalk: 30 g
- Carrot: 40 g
- Garlic: 1 clove
5
Add oregano to the fried minced meat and vegetables, pour in 50 ml of wine, add tomatoes with juice, and simmer for 10 minutes until the tomatoes are completely softened.
- Oregano: 1 g
- Dry white wine: 50 ml
- Tomatoes in their own juice: 180 g
6
Add the cooked penne and butter to the sauce and simmer for 1-2 minutes, stirring continuously.
- Penne: 200 g
- Butter: 20 g
7
Place on a plate, sprinkle with grated Parmesan and chopped parsley, decorate with a sprig of thyme, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
- Parsley: 3 g
- Thyme: 1 g
