- Penne Bolognese
- (Penne alla Bolognese)
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
1/2 tsp crushed red chile flakes
1/2 lb ground veal
1/4 lb ground pork
Kosher salt and freshly ground black pepper, to taste
2 tbsp tomato paste
1/2 cup dry red wine
One (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb dried Penne Rigate or ziti
Grated Parmigiano cheese
Heat olive oil in an 8-qt saucepan over medium-high heat.
Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes.
Add veal, pork, salt and pepper.
Cook, stirring and breaking up meat, until meat is browned, about 7-8 minutes.
Add tomato paste and cook, stirring, until browned, about 2 minutes.
Add wine and cook until reduced by half, about 3 minutes.
Add tomatoes, basil, thyme, and bay leaf.
Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.
Bring a large pot of salted water to a boil over high heat.
Add penne and cook until 'al dente', about 8 minutes.
Drain, reserving 1/2 cup pasta water.
Toss pasta with sauce and reserved water.
Serve with grated Parmigiano cheese. Serves 6 to 8.
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