Chunky Penne Bolognese
Rich, hearty, and packed with layers of flavor, Chunky Penne Bolognese is the ultimate comfort food perfect for any pasta lover. This recipe takes the timeless Italian-inspired classic and elevates it with a chunky texture, thanks to a mix of ground beef and pork simmered alongside tender pieces of onion, carrot, and celery. A splash of red wine and a slow-simmered blend of crushed tomatoes, beef stock, and fragrant herbs create a deeply flavorful sauce that clings perfectly to every curve of the penne pasta. Topped with a generous sprinkle of freshly grated Parmesan and vibrant parsley, this dish is a crowd-pleasing favorite ideal for family dinners or entertaining guests. Crafted with simple, wholesome ingredients and a straightforward process, this recipe will quickly become a go-to for indulgent yet satisfying meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 large carrot
- 1 large celery stalk
- 1 pound ground beef
- 0.5 pounds ground pork
- 3 cloves garlic cloves
- 2 tablespoons tomato paste
- 0.5 cups red wine
- 28 ounces canned crushed tomatoes
- 1 cup beef stock
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound penne pasta
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion, carrot, and celery. Add them to the pot and sauté for 7-8 minutes until softened.
Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 5-7 minutes.
Mince the garlic and stir it into the pot. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes to deepen its flavor.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces slightly.
Add the crushed tomatoes, beef stock, bay leaves, oregano, salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer and cook uncovered for 60 minutes, stirring occasionally, allowing the sauce to thicken.
While the sauce cooks, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
After the sauce has simmered, remove and discard the bay leaves. Taste and adjust seasoning as needed.
Toss the cooked penne in the Bolognese sauce until well coated.
Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 50.5 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 6025 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
