Penne Bolognese
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.
Servings: 12 servings
Calories: 305kcal
Ingredients
- 1 16-ounce package penne pasta
- 3 tablespoons extra-virgin olive oil
- 1 sweet onion diced, about 1 cup
- ½ cup diced celery
- ½ cup shredded carrot
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup dry white wine
- 1 28-ounce can crushed tomatoes
- 1 ½ tablespoons dried basil
Instructions
- Sauté the veggies. Heat olive oil in a large skillet or dutch oven 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.
- Brown the beef. Once the veggies are soft, add the ground beef and seasong with salt and pepper. Sauté for about 10 minutes, breaking the meat up as it cooks.
- Simmer the sauce. Add wine, crushed tomatoes and basil. Stir to combine and reduce the heat to medium-low. Simmer the sauce for 20 - 25 minutes, stirring occasionally.
- Cook the pasta. In a large pot of salted, boiling water, prepare pasta according to package directions for al dente.
I try to time this recipe so that I can put the pasta in the water right when the sauce is ready to simmer. If I had to chose, I’d rather have the sauce waiting for the pasta, instead of having cooked pasta waiting for the sauce.
Nutrition
Calories: 305kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin C: 7mg