How To make Penne Bolognese
Ingredients
2
teaspoon
olive oil
1
each
onion, minced
1
each
carrot, minced
1
each
celery rib, minced
1/2
pound
beef, lean, ground
1/2
cup
white wine, dry
1/3
cup
tomato paste
1 2/3
cup
milk
3/4
teaspoon
salt
1/2
teaspoon
pepper
1/2
teaspoon
oregano
12
oz
penne pasta
1/4
cup
parsley, fresh, chopped
3
tablespoon
parmesan cheese
Directions:
In a large nonstick 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 carrot, 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 ground 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 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, parsely, if desired and the parmesan and toss to combine. Spoon the penne Bolognese into 4 serving bowls.
Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat italian dressing.
How To make Penne Bolognese's Videos
Barilla | Matteo's Penne Bolognese recipe
Do you love Pasta Bolognese just as much as Matteo and his family do? Find out how Matteo cooks his recipe of his family's favorite Penne Bolognese with Barilla and re-create this simple but delicious dish for your loved one today!
MY FAVORITE SPAGHETTI | THE GOLDEN BALANCE
#shorts
My Favorite Spaghetti ????
10oz Spaghetti
4 Large tomatoes
1 medium onion
1 jalapeño
1/4 cup olive oil
5 cloves garlic
Salt to taste (I did around 1 Tbsp)
Spices I used: 1tsp of garlic , onion, paprika, chili, cayenne
1 lb ground beef (optional)
Simmer the sauce down to about 1/2 the starting amount. It took me about 20-30 minutes
Finish with cheese if you’re feeling wild.
How to make Bolognese | Gennaro Contaldo | Italian Special
You asked for it so we had to give it! Gennaro’s bolognese, this is one hell of a recipe that is worth every minute of love, care, and attention. Give it a go, you won’t be disappointed!
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Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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How to make Gnocchi | Gennaro Contaldo | Italian Special
Tuna Pasta | Gennaro Contaldo | Italian Special
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Pasta Bolognese Recipe | Pasta in Meat Sauce
Pasta Bolognese Recipe | Pasta in Meat Sauce
A delicious pasta bolognese recipe for you to try. This is Authentic Ragu Alla Bolognese (bolognese sauce) recipe with rigatoni pasta.
Bolognese sauce, known in Italian as ragu alla bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna.
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EQUIPMENT FOR THIS RECIPE
Beef Pancetta
Pomodoro Sauce
Pasta
Stainless Steel Pan
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Servings: 6 - 7
►INGREDIENTS
►Ragu Alla Bolognese Sauce
2 medium onions
2 carrots
2 - 3 celery sticks
100g smoked turkey or beef pancetta
2 tbsp. oil
800g ground beef
1 tsp. salt
1/2 cup cranberry or pomegrate juice
2 bay leaves
1 tsp black pepper
120g tomato paste
400g pomodoro sauce or passata
1 litre or 1000ml beef stock or water
►Pasta
500g pasta (Rigatoni, Penne or Tagliatelle)
Salt
Water
ENJOY!!!
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PERFECT PENNE BOLOGNESE, WOW! | SAM THE COOKING GUY 4K
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What's wrong with doing a perfect bolognese with penne? Absolutely nothing!
00:00 Intro
1:27 Addressing & chopping the vegetables
1:46 Processing the vegetables
2:53 Cooking the sofrito
3:33 Adding garlic
4:00 Adding & cooking beef
4:49 Adding vermouth
5:25 Adding wet ingredients & seasonings
8:08 Adding milk
8:45 Raycon Ad
10:36 Seasoning bolognese
11:18 Adding the penne
11:59 Finishing touches
12:42 First Bite
14:17 Outro
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Spaghetti Bolognese Sauce With Penne Pasta Recipe | A Great Classic Italian Ragu from Bologna
This simple but flavourful Italian Bolognese sauce recipe originated in Bologna and has fast become a worldwide favourite. This should be on every family’s meal list, it’s superb!
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You can use various types of pasta including spaghetti to make the classic spaghetti Bolognese, but you can also use Penne pasta as I have in this or something like Rigatoni. The sauce is quite heavy in weight so a pasta that can hold the meat sauce will be best. I wouldn’t use fresh pasta for this dish.
This classic Italian ragu bolognese keeps really well for up to a week in the fridge and several months in the freezer. That makes it great to have on hand for simple pasta dishes during the working week. I always make a large batch so I have several portions tucked away for emergency night dinners.
Once the preparation work is done this simple pasta meat sauce befits from a really long cook and will happily tick away on a low heat for several hours.
This is one that the family will absolutely love!
Recipe:
500g Minced beef
250g Minced pork
1 Carrot
2 Onions
4 garlic cloves
250g Mushrooms
Bacon trimmings (150g approx)
3 Oxo cubes (250g water)
500g tomato passata