Penne with Classic Bolognese Meat Sauce
Tender penne pasta meets a rich, slow-simmered Bolognese meat sauce in this timeless Italian favorite, "Penne with Classic Bolognese Meat Sauce." Bursting with authentic flavors, this recipe layers sautéed aromatic vegetables, garlic, and a hearty blend of ground beef and pork. A splash of red wine and creamy whole milk elevate the sauce with depth and balance, while crushed tomatoes and a hint of oregano bring a traditional, homey touch. This hearty dish, simmered to perfection for irresistibly bold flavor, is perfect for cozy family dinners or entertaining guests. Serve it piping hot with a generous sprinkle of freshly grated Parmesan and a garnish of basil for an impressive and satisfying meal. Searching for the ultimate comfort food? This classic Bolognese pasta recipe will transport your taste buds straight to Italy!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 2 garlic cloves, minced
- 400 grams ground beef (preferably 80% lean)
- 200 grams ground pork
- 125 milliliters dry red wine
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 125 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 50 grams Parmesan cheese, grated (for serving)
- 5 leaves fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 8-10 minutes until the vegetables are softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and ground pork to the pot. Cook the meat, breaking it up with a wooden spoon, about 8-10 minutes until browned and no longer pink.
Pour in the red wine and stir, allowing the alcohol to cook off for 2-3 minutes.
Mix in the crushed tomatoes, tomato paste, bay leaf, and dried oregano. Stir until well combined.
Season the sauce with salt and black pepper. Reduce the heat to low, cover partially, and let the sauce simmer gently for 60-90 minutes, stirring occasionally.
After 1 hour of simmering, stir in the whole milk to add creaminess to the sauce. Simmer for an additional 30 minutes.
While the sauce is finishing, cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Remove the bay leaf from the sauce and check for seasoning, adjusting salt and pepper if necessary.
Toss the cooked penne pasta with the Bolognese sauce, ensuring it is well coated.
Serve the penne in bowls and top with freshly grated Parmesan cheese and optional fresh basil leaves for garnish.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1059 mg | 23% | |
*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.
