Penne Alla Bolognese

Penne alla Bolognese is an Italian dish that integrates a robust meat sauce with penne pasta, resulting in a comforting and fulfilling meal. This recipe, which has its roots in Bologna within the Emilia-Romagna region, exemplifies the deep culinary traditions characteristic of Italy. The recipe comprises 400g of penne pasta, 2 tablespoons of olive oil, 1 medium onion, 2 celery stalks, 2 carrots, 2 minced garlic cloves, 500g of ground beef (or a combination of beef and pork), 100ml of dry white wine, 400g of canned crushed tomatoes, 2 tablespoons of tomato paste, 200ml of beef broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, along with salt and freshly ground black pepper. Additionally, freshly grated Parmesan cheese and fresh basil leaves are included for garnish.

Begin by sautéing the vegetables in olive oil at medium heat. Next, introduce minced garlic and ground beef, followed by deglazing the mixture with wine. Finally, incorporate tomatoes and broth into the sauce. Maintain a gentle simmer of the sauce for approximately 1 hour, ensuring to stir occasionally. Begin by cooking the pasta in salted boiling water until it reaches an al dente texture. Once cooked, drain the pasta and proceed to combine the penne with the Bolognese sauce, ensuring that it is evenly coated. Serve at an elevated temperature, accompanied by freshly grated Parmesan cheese and adorned with fresh basil leaves for enhanced presentation.

In Italy, the traditional pairing of tagliatelle with Bolognese sauce is well-established. Leftover sauce has a storage lifespan of up to 3 days in the refrigerator and can be frozen for a maximum of 3 months. This Penne alla Bolognese presents an embodiment of Italian tradition, effectively conveying the warmth and richness inherent in Bologna's culinary heritage.