This flavorful, quick cooking penne bolognese is a classic recipe that’s fast enough for a weeknight meal, but it’s special enough for a Sunday dinner. The bolognese sauce can even be made in advance and frozen for when you’re in a pinch. Makes 6 servings.
I mentioned last week when I was really busy, that I had made a big batch of bolognese sauce. Well this is the recipe I used for the penne bolognese that I made. Since I doubled the sauce, we made it last all week and the sauce is just as tasty when you have it on a fresh sliced baguette instead of the pasta.
Plus, it’s super easy to make. You actually stir some pecorino cheese – or parmesan if you prefer – just before serving, which really adds to the flavor of the sauce. It makes it so tasty. I mean I could seriously eat this stuff by the spoonful – it’s that good.
- 1 16-ounce package penne pasta
- 3 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced (about 1 cup)
- 1/2 cup diced celery
- 1/2 cup shredded carrot
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes
- 1 1/2 tablespoons dried basil
- In a large pot of salted, boiling water, prepare pasta according to package directions for al denta.
- In a large skillet, heat olive oil to medium-high. Add the carrot, celery, onion and garlic and sauté for about 10 minutes or until the vegetables are translucent and tender, stirring occasionally.
- Add the ground beef, salt and pepper and sauté for about 10 minutes, breaking the meat up as it cooks.
- Add tomatoes and basil and stir to combine. Simmer the sauce for 20 – 25 minutes, stirring occasionally.
- Calories: 497
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Everyday Italian: 125 Simple and Delicious Recipes.
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