Delicious Penne Bolognese

Delicious Penne Bolognese Recipe

When it comes to comforting meals, few dishes can compete with the classic penne bolognese. This hearty recipe showcases perfectly cooked penne pasta enveloped in a robust, savory beef sauce, creating a dish that’s ideal for family dinners, meal prep, or enjoying leftovers on a cozy night in. Let’s dive into the delicious world of penne bolognese!

Penne bolognese topped with cheese and herbs

Why You’ll Love This Penne Bolognese

  • Simple Ingredients: The charm of bolognese lies in its uncomplicated nature. You don’t need high-end ingredients—just some time to let the flavors develop.
  • Hearty Family Meal: With a combination of beef, fresh vegetables, crushed tomatoes, and chewy penne, this dish will satisfy everyone’s hunger.
  • Crowd-Pleaser: The comforting, familiar flavors of this Italian-American staple will have friends and family coming back for seconds.
  • Make-Ahead: You can whip up the sauce in advance and refrigerate it, making weeknight dinners a breeze!

Ingredients

  • Penne Pasta: The ridges on penne are perfect for catching that delicious bolognese sauce.
  • Mirepoix: A mix of diced onion, carrot, and celery provides a colorful base for flavor.
  • Garlic: Optional but adds an aromatic depth to the sauce.
  • Ground Beef: A flavorful protein that makes this dish hearty and satisfying.
  • Dry Red Wine: A splash elevates the richness and complexity of the sauce.
  • Crushed Tomatoes & Tomato Paste: Essential for creating the body and depth of the sauce.
  • Worcestershire Sauce: Imparts a savory flavor boost.
  • Italian Seasoning: Adds a delightful herby touch.
  • Sugar: A tiny amount helps balance the acidity from the tomatoes.
  • Whole Milk: This rounds out the flavor and balances acidity.

How to Make Penne Bolognese

Creating a fantastic bolognese sauce is all about patience and allowing the flavors to come together beautifully. Although the sauce benefits from a longer simmer, you can have it ready in about thirty minutes if you’re pressed for time. Here’s how you can make it:

Step 1: Sauté the Vegetables

Start by sautéing the diced onion, carrot, and celery in a large skillet over medium heat until they soften. Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Step 2: Brown the Beef

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until it’s browned and no longer pink, mixing it in well with the vegetables.

Step 3: Deglaze with Red Wine

Pour in the red wine, scraping up any bits from the bottom of the pan as it simmers. Let it reduce slightly—this step will help cook off the alcohol and enhance the sauce’s flavor.

Step 4: Combine Tomatoes and Seasonings

Stir in the crushed tomatoes, Worcestershire sauce, Italian seasoning, and sugar. Mix everything well to combine.

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Step 5: Simmer

Cover the skillet partially and let the sauce simmer for about 15 minutes, stirring occasionally to prevent sticking.

Step 6: Cook the Pasta

Meanwhile, cook the penne pasta according to the package instructions until it’s al dente. Drain the pasta, reserving a cup of the cooking water for later.

Step 7: Add Milk

Stir the whole milk into the sauce, mixing well. Taste the sauce, and adjust seasoning with salt and pepper as needed.

Step 8: Toss Pasta and Sauce Together

Add the drained penne into the sauce, tossing to ensure every piece is coated. If the sauce feels too thick, add a small amount of the reserved pasta water to loosen it up.

Step 9: Serve and Enjoy

Plate your penne bolognese and finish with a sprinkle of freshly grated Parmesan cheese and herbs like basil or parsley. Bon appétit!

Tips For the Best Penne Bolognese

Whether you’re a novice or a seasoned pro in the kitchen, these tips will elevate your bolognese game:

  • Don’t Skip the Wine: The red wine is crucial for enhancing flavor and deglazing the pan.
  • Simmer Longer: Allow the sauce to simmer for 1-2 hours on low for a richer taste if you have the time.
  • Balance the Acidity: While the milk helps, taste the sauce as you go, and add sugar if it still tastes acidic.
  • Adjust Thickness: For a thicker sauce, let it simmer uncovered; for a thinner sauce, add reserved pasta water.
  • Season at the End: Always taste and season with salt and pepper right before serving for the best flavor.
  • Swap the Penne: Feel free to try other pasta shapes like tagliatelle or rigatoni for a fun twist.
  • Explore Variations: For a richer flavor, think about adding pancetta, sausage, or mushrooms to the mix.

How to Store

Thinking ahead? You can absolutely prepare this dish in advance.

To Store: Once cooled, transfer leftovers to an airtight container and refrigerate for 3–4 days. Keep the pasta and sauce separate to maintain texture.

To Freeze: Store the cooled sauce in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.

To Reheat: Gently heat leftovers in a skillet over medium heat, adding a splash of water or stock if necessary, or microwave in short bursts, stirring in between.

More Hearty Pasta Dinners to Try

If you’re looking for more pasta inspiration, you might enjoy:

  • Butternut Squash Pasta Carbonara
  • Monterey Spaghetti
  • Crab Fettuccine Alfredo
  • Baked Cream Cheese Spaghetti

FAQ

Can I use ground turkey instead of beef?

Yes! Ground turkey is a great option for a healthier alternative, though it may yield a slightly different flavor and texture.

What’s the best type of red wine to use?

A dry red wine, such as Merlot or Cabernet Sauvignon, works well. Avoid sweet wines, as they can alter the taste of the sauce.

How long can I store the bolognese sauce?

You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months.

Can I make this recipe vegetarian?

Absolutely! You can substitute mushrooms, lentils, or textured vegetable protein for the ground beef to create a delicious vegetarian bolognese.

Is it necessary to use milk in the recipe?

While milk helps balance acidity and adds creaminess, you can replace it with cream or omit it altogether if you prefer a lighter sauce.

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