Penne Pasta Bolognese Sauce

Penne pasta with rich Bolognese sauce always transports me to Sunday afternoons at my grandmother’s kitchen table The complex flavors build layer by layer and the saucy penne never fails to comfort after a busy day at work

I first recreated this after tasting a tiny trattoria’s Bolognese in Florence Now it is our cozy dinner for movie nights

Ingredients

• Olive oil: brings richness and helps soften the vegetables Choose extra virgin for the best flavor
• Onion: gives sweetness and depth Go for firm onions with shiny skin
• Carrot: adds a touch of natural sweetness and lightness Small carrots tend to be more tender and flavorful
• Celery: offers subtle earthiness and rounds out the base Crisp celery with bright color is best
• Garlic: delivers a warm robust aroma Fresh heads with tight skin are ideal
• Ground beef: creates the base protein Look for medium fat content for juiciness If possible try a beef and pork mix for extra flavor
• Dry red wine (optional): builds complexity A good drinking wine is best but skip if you prefer alcohol free
• Crushed tomatoes: make the sauce saucy and tangy Reach for Italian imported if available
• Tomato paste: intensifies the overall tomato punch Use a metal tube for fresher taste
• Dried oregano: lifts with a herby kick Choose freshly opened jars for the brightest aroma
• Salt and black pepper: balance and enhance all the flavors Use kosher salt and freshly cracked pepper for the best results
• Pinch of sugar: helps mellow out acidity Taste and add as needed
• Fresh basil or parsley for garnish: adds color and bright finish Pick fragrant green leaves for the freshest touch
• Penne pasta: has perfect ridges for catching sauce Choose bronze cut for extra texture
• Salt for pasta water: seasons the pasta from within Use plenty in your boiling water
• Freshly grated Parmesan for topping: melts beautifully Pick a Parmigiano Reggiano wedge and grate just before serving

Step-by-Step Instructions

Sauté the Vegetables:

Begin by heating olive oil over medium heat in a wide skillet Add chopped onion carrot and celery Cook for around seven minutes stirring occasionally until soft and lightly golden Add the minced garlic and stir for about a minute letting it release its fragrance The gentle sweat here draws out sweetness for your sauce base

Cook the Meat:

Next scatter ground beef into the pan Use a wooden spoon or spatula to break it up Stir and cook patiently until all the meat is browned and crumbly Season with salt and pepper at this stage Browning creates a savory foundation and deep color

Deglaze and Simmer:

Mix tomato paste into the meat and vegetables Let it cook for one to two minutes You want it to darken slightly and smell sweet Pour in the wine if you are using and simmer for another minute or two so the alcohol mostly evaporates Stir in the crushed tomatoes and sprinkle in the oregano Let the sauce simmer gently uncovered for twenty to thirty minutes Tasting as it cooks add a pinch of sugar if the tomatoes taste tart Adjust salt and pepper as needed The longer simmer brings all the flavors together

Cook the Pasta:

While the sauce simmers bring a large pot of water to a boil Add a generous amount of salt It should taste like the sea Drop in the penne and stir right away Boil until just al dente so the pasta keeps its bite before draining Save a quarter cup of pasta water to adjust the sauce later if desired

Plate and Serve:

Pile a serving of penne onto each plate Ladle the Bolognese sauce over the pasta letting some drain before the next spoonful For a homestyle finish top with a handful of grated Parmesan and extra herbs like basil or parsley

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Style Tip for Presentation

For the prettiest serving choose a white porcelain plate Place your pasta in the center and use a fork to twirl a few penne at the edge Drizzle with a bit of olive oil for extra shine Make sure the background is clear and bright to let the rich color of the sauce pop

The intense savoriness of real Parmigiano Reggiano is my favorite part It always reminds me of grating a heaping pile at my grandmother’s table while she finished the sauce Each bite brings back stories and laughter

Storage Tips

Bolognese sauce keeps fresh in the fridge for up to four days Let it cool to room temperature then store in an airtight container For longer storage freeze the sauce portion in flat bags for quick reheating The pasta is best cooked fresh but you can toss leftover penne with olive oil and refrigerate for two days

Ingredient Substitutions

For a lighter version use ground turkey or chicken Skip the wine and splash in a little beef or vegetable broth for moisture If you cannot find penne try rigatoni or fusilli which also grab onto the sauce nicely Dairy free folks can swap grated cashew cheese or nutritional yeast for Parmesan

Serving Suggestions

Pair this pasta with a crisp green salad and warm bread for a full meal For an Italian twist drizzle with chili oil and add toasted pine nuts Leftover sauce is delicious on baked potatoes or spooned inside a crusty sandwich roll

A Bit of Bolognese History

Traditional Bolognese comes from Bologna in Northern Italy Over time it became popular worldwide thanks to its slow cooked richness and deep tomato flavor Every family puts their own spin on it which is why my blend includes a dash of red wine and extra garlic Memories of shared Sunday meals make this dish timeless for me

Recipe FAQs

→ What type of pasta pairs best with Bolognese sauce?

Penne is ideal as its ridges hold the sauce well, but rigatoni or tagliatelle also complement the hearty texture of Bolognese.

→ Can I use pork instead of beef in the sauce?

Absolutely. A mix of ground beef and pork lends extra richness and depth to the finished sauce.

→ Is red wine essential for the sauce?

Red wine adds depth, but the sauce is still flavorful without it. You can substitute beef broth for a non-alcoholic option.

→ How do I keep the pasta from sticking together?

Boil the pasta in plenty of salted water, stir occasionally, and drain promptly once al dente for the best texture.

→ What’s the best way to serve Penne Bolognese?

Spoon the sauce over freshly cooked pasta, sprinkle with Parmesan, and garnish with chopped herbs for added freshness.