Penne Bolognese Recipe
I can’t even recollect how many versions of Bolognese sauce I have made thusfar. Well, my kids just love this classic Italian pasta sauce and so, here goes another one. :-) This Penne Bolognese recipe was adapted from Patsy’s Cookbook-Classic Italian Recipes. I think it’s among one of the best Italian cookbooks out there. It’s filled with simple and flavorful recipes which are accompanied with easy to follow instructions. Some of you may notice, I have tried and posted many of her recipes here.
Recipe adapted from Patsy’s Cookbook-Classic Italian Recipes
Penne Bolognese
Ingredients
- 6-8 Medium White Mushrooms, cleaned and sliced
- ¼ Cup Olive Oil
- 1 Small Yellow Onion, finely chopped
- 3 Cloves Garlic, finely chopped
- ½ lb Lean Ground Beef
- 1 16 oz Can Plum Tomatoes, with juice
- 2 Bay Leaves
- ¼ Cup Cabernet Sauvignon
- ¼ Cup Beef Broth
- Pinch of Oregano
- 2 Tbsp Unsalted Butter
- 1 Tbsp Chopped Fresh Flat-Leaf Parsley
- Sea Salt and Freshly Ground Black Pepper, to taste
- 4 Tbsp Freshly Grated Parmigiano-Reggiano
- 1 lb Penne, cooked al dente
Method
Heat a large skillet over medium-high heat and sauté the onions for 4 minutes, or until lightly browned. Add the mushrooms, garlic, and ground beef, and continue to cook and stir for 8 to 9 minutes, until the meat is browned.
Coarsely chop the tomatoes and add with their juice, the bay leaves, wine, beef broth, and oregano. Bring the beef mixture to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the bay leaves. Add the butter and parsley and season with salt and pepper. Sprinkle in the Parmigiano-Reggiano and serve over the cooked pasta.