Mix up your pasta routine with this rustic penne bolognese!
It features rich ground beef, robust red wine, and just a touch of milk. It’s hearty, comforting, and oh-so-satisfying.
Whether you’re making this for friends, family, or just yourself (hello, leftovers), penne bolognese hits the spot!
Why You’ll Love This Penne Bolognese
Simple Ingredients: The beauty of bolognese is its simplicity. You don’t need fancy or expensive ingredients—just a little patience to build the flavors.
Hearty Family Meal: Between the beef, fresh veggies, crushed tomatoes, and chewy pasta, this is sure to fill you up.
Crowd-Pleaser: Every forkful of this Italian-American classic brings together familiar, comforting flavors. Friends and family will devour it!
Make-Ahead: Prepare the sauce in advance and refrigerate it for later. It’s a terrific time-saver on busy weeknights.
Ingredients
- Penne Pasta: The ridges are perfect for holding onto that rich bolognese sauce.
- Mirepoix: Diced onion, carrot, and celery form the colorful and flavor base of the sauce.
- Garlic: Optional, but great for adding depth.
- Ground Beef: The main protein, offering a hearty texture and flavor.
- Dry Red Wine: A splash adds depth and complexity to the sauce.
- Crushed Tomatoes & Tomato Paste: Crushed tomatoes make up the body of the sauce, while tomato paste intensifies the flavor.
- Worcestershire Sauce: For added savory goodness.
- Italian Seasoning: For a kick of herby flavors.
- Sugar: Just a little to balance the acidity of the tomatoes.
- Whole Milk: Also helps balance the acidity.
How to Make Penne Bolognese
The secret to a great bolognese sauce is letting it simmer low and slow. It takes a little while, but it’s worth the wait!
That said, it is ready to eat after about half an hour. So, if you’re in a rush, no worries!
Here are the steps to make it:
1. SAUTÉ the diced onion, carrot, and celery until soft. Then, stir in the garlic and tomato paste.
2. BROWN the ground beef with the veggies, breaking it up with a wooden spoon until no longer pink.
3. DEGLAZE the pan with the red wine and leave to simmer to reduce slightly and cook off the alcohol.
4. STIR in the crushed tomatoes, Worcestershire sauce, Italian seasoning, and sugar.
5. SIMMER partially covered for about 15 minutes. Stir occasionally.
6. COOK the pasta according to the package instructions to al dente. Drain and save some of the pasta water.
7. ADD the milk, stir well, then taste and season as needed.
8. TOSS the drained penne in the sauce until well coated. Pour in a small amount of the reserved pasta water to loosen it up.
9. Serve with grated Parmesan and a sprinkle of fresh basil or parsley. Enjoy!
Tips For the Best Penne Bolognese
I’ve made this bolognese more times than I can count, and it’s always a winner.
Seriously, I never have leftovers (unless I make a giant batch for later, of course).
Never made pasta sauce at home? Don’t worry, these tips will help:
- Don’t skip the wine. Red wine enhances the flavor of the sauce and lifts those yummy browned bits from the pot.
- Simmer longer. Bolognese sauce improves with time. If you can, let it simmer on very low heat for 1-2 hours, adding liquid as needed.
- Balance the acidity. The milk should do the trick, but depending on the brand of tomatoes used, you may need more sugar. Add it a little at a time after simmering.
- Adjust the thickness. For a thinner sauce, add more pasta water. For a thicker sauce, simmer uncovered.
- Season at the end. For the best results, add salt and pepper right at the end after tasting. At that point, all the flavors should have melded nicely.
- Swap the penne. Penne is classic, but other pasta shapes work, too. Try tagliatelle, pappardelle, or rigatoni.
- Tasty variations. Consider adding diced pancetta, sausage, or mushrooms to the sauce for a richer flavor. Or skip the Italian seasoning and play around with fresh herbs instead.
How to Store
Want to make this ahead? You totally can!
Just remember that the sauce will store well, but the pasta won’t. So, if possible, keep the two separate.
To Store: Transfer cooled leftovers to an airtight container and refrigerate for 3–4 days. Store the sauce and pasta separately to prevent the pasta from becoming overly soft.
To Freeze: Transfer the cooled sauce (not pasta) to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Warm leftovers gently in a skillet over medium heat. Add a splash of water or stock to loosen the sauce if needed. Alternatively, microwave in short intervals, stirring between each to ensure even heating.
More Hearty Pasta Dinners to Try
Butternut Squash Pasta Carbonara
Monterey Spaghetti
Crab Fettuccine Alfredo
Baked Cream Cheese Spaghetti
Penne Bolognese
6
servings10
minutes35
minutes360
kcalThis hearty and comforting penne bolognese features al dente pasta tossed in a rich beef sauce. It’s perfect for family dinners or meal prepping!
Ingredients
1 tablespoon olive oil
1 large onion, finely diced
1 large carrot, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 pound ground beef (or half beef, half pork)
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes or passata
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon sugar
16 ounces penne pasta
1/2 cup whole milk
1/4 cup grated Parmesan cheese, for garnish
Fresh basil or parsley, chopped for garnish
Instructions
- In a large, heavy-bottomed pot or deep skillet, warm the olive oil over medium heat. Add the diced onion, carrot, and celery and sauté for 5–7 minutes until softened and translucent.
- Stir in the minced garlic and tomato paste and cook, stirring constantly, for 3-4 minutes.
- Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon as it cooks for 5-8 minutes or until no longer pink.
- Pour in the wine, stir well, and simmer for 3-5 minutes or until reduced. Then, add the crushed tomatoes, Worcestershire sauce, Italian seasoning, and sugar.
- Stir the sauce well and bring to a simmer. Reduce the heat to medium-low, cover the skillet partially, and leave to simmer for 15 minutes, stirring often.
- While the sauce cooks, boil the pasta in salted water until al dente (per the package instructions). Drain and reserve 1 cup of pasta water.
- After the sauce has cooked for 15 minutes, remove the lid and add the milk. Stir well, taste, and season as needed.
- Add the cooked pasta and toss until well coated. If needed, add the pasta water a little at a time until the desried consistency is reached.
- Serve immediately with grated Parmesan and a sprinkle of fresh basil or parsley. Enjoy!
Notes
- If possible, let the sauce simmer for 1-2 hours on low. The longer it cooks, the more flavorful it will be.
- Use half Italian sausage for added flavor.
- Add heat with 2-3 teaspoons red chilli flakes.
