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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

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

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

600

kcal

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.

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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