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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.
4
servings20
minutes1
hour30
minutes600
kcalPenne 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.
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
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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