Description
Classic Penne Bolognese made with tender pasta and a rich, savory meat sauce slow-simmered with aromatic vegetables and herbs.
Ingredients
Scale
- 12 ounces penne pasta
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 small carrots, diced
- 2 celery stalks, diced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a skillet or Dutch oven over medium heat. Add olive oil.
- Sauté onion, carrots, and celery until softened, then add garlic and cook 1 more minute.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, oregano, salt, and pepper. Stir well.
- Lower the heat and simmer for 25–30 minutes, stirring occasionally.
- Meanwhile, cook penne pasta in salted boiling water until al dente. Drain and set aside.
- Adjust sauce seasoning to taste. Toss pasta with sauce or serve sauce over pasta.
- Garnish with grated Parmesan and chopped parsley before serving.
Notes
- Browning the beef adds extra depth of flavor.
- Simmering the sauce uncovered helps it reduce and intensify.
- Use quality canned tomatoes for the best sauce base.
- Pasta can be stirred in or served with sauce on top for presentation.