Penne Pasta with Bolognese Sauce (Printable Version)
Penne pasta coated in classic, slow-simmered Bolognese for a hearty Italian-style main.
# What You'll Need:
→ Bolognese Sauce
01 -
15 ml olive oil
02 -
1 small onion, finely chopped
03 -
1 small carrot, grated or finely chopped
04 -
1 celery stalk, finely chopped
05 -
2 garlic cloves, minced
06 -
450 g ground beef (or beef and pork blend)
07 -
120 ml dry red wine (optional)
08 -
400 g can crushed tomatoes
09 -
30 g tomato paste
10 -
1 teaspoon dried oregano
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Pinch of sugar
14 -
Fresh basil or parsley, for garnish (optional)
→ Pasta
15 -
340 g penne pasta
16 -
Salt, for pasta water
17 -
Freshly grated Parmesan cheese, for finishing
# Steps To Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened and translucent. Stir in the garlic and cook for an additional minute.
02 -
Add the ground beef (or beef and pork mix) to the pan, breaking it apart with a spoon. Cook until browned throughout, seasoning with salt and black pepper as it cooks.
03 -
Stir in tomato paste and cook for 1–2 minutes. Pour in the red wine (if using) and allow it to reduce by half. Add crushed tomatoes, oregano, and a pinch of sugar. Season to taste. Simmer uncovered for 20–30 minutes, stirring occasionally to develop flavor.
04 -
While the sauce simmers, bring a pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Reserve a small amount of pasta water before draining.
05 -
If desired, toss the drained penne with a spoonful of the sauce. Plate the pasta and ladle generous portions of the Bolognese sauce on top. Finish with freshly grated Parmesan and optional fresh basil or parsley.
06 -
Place the finished dish on a white porcelain plate set against a neutral background. Arrange a fork with several penne and a coating of sauce. Use soft, even lighting to highlight the sheen of the sauce and the pasta’s texture.
# Notes and Tips:
01 -
Reducing the sauce uncovered allows flavors to intensify and the texture to thicken.