Penne Alla Bolognese

Penne-Alla-Bolognese-Italian-National-Food-By-Travel-S-Helper-2

Renowned Italian pasta dish Penne Alla Bolognese combines the pleasing texture of penne pasta with the strong tastes of Bolognese sauce. Penne pasta, which comes from Bologna in the Emilia-Romagna region of Italy, has become rather well-known since its tubular form efficiently preserves the rich sauce. Penne pasta, Bolognese sauce, ground beef, onions, carrots, celery, tomatoes, red wine, milk or cream, herbs and spices, plus grated Parmesan cheese make up the basic ingredients.

The Bolognese sauce is cooked gradually over a long period using a methodical approach in preparation of the dish. This mechanism helps flavors to meld and develop. Independent preparation of the penne pasta until it reaches an al dente texture then combined with the sauce produces the ideal balance of soft pasta and strong, meaty sauce.

Though not a classic Italian meal, Penne Alla Bolognese epitribes the development of Italian cuisine and its adaptation to world tastes. The dish can be changed with different pasta forms, vegetables like bell peppers or mushrooms, pancetta or bacon for more taste, and different meats like turkey or veal.

Usually presented hot, Penne Alla Bolognese complements a strong red wine with freshly grated Parmesan cheese and sporadic chopped parsley.

Penne Alla Bolognese
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Penne Alla Bolognese

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

600

kcal

This preparation of Penne alla Bolognese unites al dente tubes of penne with a sauce born in Bologna’s kitchens, where modest ingredients yield profound flavour. A soffritto of finely diced onion, celery and carrot sweats in olive oil until translucent, then gives way to garlic and minced beef—sometimes enriched with pork—to form a deeply savoury base. A glug of dry white wine lifts the fond from the pan before crushed tomatoes, tomato paste and beef broth join in. The mixture simmers gently for an hour, coaxing the components into a harmonious whole, seasoned simply with oregano, basil, salt and freshly ground black pepper. Once the pasta is cooked to a firm bite, the hot sauce is drawn through the penne’s ridges until each piece is glistening with meat-laden red. Plates arrive crowned with shards of Parmesan and bright basil leaves, the result a testament to Emilia-Romagna’s unadorned elegance.

Ingredients

  • 400g penne pasta

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 celery stalks, finely chopped

  • 2 carrots, finely chopped

  • 2 cloves garlic, minced

  • 500g ground beef (or a mix of beef and pork)

  • 100ml dry white wine

  • 400g canned crushed tomatoes

  • 2 tablespoons tomato paste

  • 200ml beef broth

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and freshly ground black pepper, to taste

  • Freshly grated Parmesan cheese, for serving

  • Fresh basil leaves, for garnish

Directions

  • Sauté the Vegetables - In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add Garlic and Meat - Stir in the minced garlic and cook for an additional minute. Add the ground beef, breaking it apart with a spoon, and cook until browned.
  • Deglaze with Wine - Pour in the white wine, stirring to deglaze the pan. Let it simmer until the wine has mostly evaporated.
  • Incorporate Tomatoes and Broth - Add the crushed tomatoes, tomato paste, and beef broth. Stir in the dried oregano and basil. Season with salt and pepper to taste.
  • Simmer the Sauce - Reduce the heat to low, cover, and let the sauce simmer gently for about 1 hour, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
  • Cook the Pasta - About 15 minutes before the sauce is ready, cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta.
  • Combine and Serve - Toss the cooked penne with the Bolognese sauce until well coated. Serve hot, topped with freshly grated Parmesan cheese and garnished with fresh basil leaves.

Notes

  • Meat Variations - Traditional Bolognese sauce often includes a combination of beef and pork for a richer flavor.
  • Cooking Time - While this recipe suggests a 1-hour simmer, authentic Bolognese sauces are typically simmered for several hours to develop deeper flavors.
  • Pasta Choice - Although penne is used here, tagliatelle is traditionally paired with Bolognese sauce in Italy.
  • Storage - Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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