Penne With Classic Bolognese Meat Sauce Recipes

PENNE PASTA WITH MEAT SAUCE

Steps:

• Cook the penne pasta: Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.

PENNE WITH CLASSIC BOLOGNESE MEAT SAUCE

Steps:

• In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
• Add in garlic, crushed red pepper, and allspice.
• Grate the onion, using a hand-held grater, directly over the pan.
• Cook another 3-5 minutes to soften the onion.
• Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
• Add in tomatoes and parsley; give the pan another good shake (or stir).
• Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
• Toss meat sauce with pasta; top with grated cheese.
• Serve with green salad and bread.

PENNE BOLOGNESE

Steps:

• In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
• Add the onion and cook, stirring frequently, until softened, about 5 minutes.
• Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
• Stir in the beef and cook until no longer pink, about 4 minutes.
• Add the wine and cook until the liquid has evaporated, about 5 minutes.
• Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
• Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
• Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.
• Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
• Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.

PASTA WITH BOLOGNESE SAUCE

Steps:

• Make sauce:
• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.