Penne Bolognese

Penne Bolognese Recipe – Rich & Creamy Pasta Dinner

ByBella Skye
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Penne Bolognese

Penne Bolognese is a timeless Italian favorite that brings the warmth of home cooking together with rich, savory flavors. This dish combines tender penne pasta with a deeply flavorful Bolognese sauce, creating a comforting yet sophisticated meal that everyone will love. The sauce is a slow-cooked blend of ground meat, aromatic vegetables, ripe tomatoes, and a touch of wine, resulting in a velvety texture that clings perfectly to every tube of pasta.

More Dinner Ideas

What sets penne apart from other pasta types for Bolognese is its shape. The ridged, cylindrical structure of penne captures the sauce inside, ensuring each bite delivers a burst of flavor. People love penne Bolognese because it balances taste, texture, and heartiness, making it perfect for family dinners, casual weeknight meals, or special occasions. With every mouthful, the richness of the meat mingles with the sweetness of the tomatoes and the subtle depth of the wine and herbs, creating a dish that feels both indulgent and wholesome.

Why You’ll Love This Recipe

This penne Bolognese recipe is crafted for home cooks who want restaurant-quality results without spending hours in the kitchen. There are several reasons this recipe stands out:

  • Perfect Sauce-to-Pasta Ratio Every penne tube is coated generously with the rich, meaty Bolognese sauce, ensuring no bite is bland or dry.
  • Balanced Flavor Profile The recipe balances acidity from tomatoes, depth from slow-cooked meat, and aromatics from fresh vegetables, creating a harmonious flavor.
  • Versatile for Variations This dish can be adapted with different meats, spices, or even vegetables, making it ideal for experimenting without losing authenticity.
  • Meal-Prep Friendly The sauce can be prepared in advance and freezes well, allowing you to enjoy a hearty dinner on demand.
  • Expert Tips Included From cooking the perfect penne to achieving a silky Bolognese sauce, this recipe is infused with professional insights explained clearly for home cooks.
  • Family-Approved It’s a universally loved recipe, combining the comfort of pasta with the satisfaction of a rich, slow-cooked sauce.
Penne Bolognese

Preparation and Cooking Time, Also Serving

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 6 generous portions

This timing allows the sauce to develop its full flavor while ensuring the penne is cooked perfectly al dente, ready to soak up the delicious Bolognese.

Ingredients

For the Bolognese Sauce

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 500g (1 lb) ground beef (or a mix of beef and pork)
  • 100g (3.5 oz) pancetta or bacon, diced (optional for richness)
  • 2 tablespoons tomato paste
  • 1 can (400g / 14 oz) crushed tomatoes
  • 1 cup whole milk
  • ½ cup dry red wine (substitute: vegetable broth if preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

For the Pasta

  • 500g (1 lb) penne pasta
  • Salt for pasta water

To Serve

  • Freshly grated Parmesan or Pecorino Romano
  • Fresh basil or parsley leaves for garnish

Substitution Notes:

  • Ground turkey or chicken can replace beef for a leaner option.
  • For a vegetarian version, use lentils or a plant-based meat substitute.
  • Whole milk can be replaced with cream or plant-based milk if desired.
  • Red wine can be substituted with extra broth or a splash of balsamic vinegar for depth.
Penne Bolognese

Step-by-Step Instructions

pasta

Step 1: Preparing the Aromatics

Start by heating olive oil in a large heavy-bottomed skillet or saucepan over medium heat. Add chopped onion, diced carrots, and celery, and sauté for 5–7 minutes until softened. These vegetables form the flavor base of your Bolognese sauce. Add minced garlic and cook for another 1–2 minutes, ensuring it doesn’t brown, which could make it bitter. The goal is to extract sweetness from the vegetables while creating a fragrant foundation for the sauce.

pasta

Step 2: Browning the Meat

Increase the heat slightly and add the ground beef (and pancetta if using) to the pan. Break the meat into small pieces with a wooden spoon and cook until it is browned evenly. Browning is crucial as it develops rich flavors through the Maillard reaction. Avoid stirring too frequently; let the meat sit for a bit to form a slight crust before breaking it apart. Season lightly with salt and pepper at this stage to enhance the natural flavor of the meat.

pasta

Step 3: Incorporating Tomato Paste and Wine

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly, which intensifies the tomato flavor. Pour in the red wine and allow it to simmer until reduced by half. This step deglazes the pan, lifting the fond (browned bits) from the bottom and adding complexity to the sauce.

pasta

Step 4: Adding Tomatoes and Milk

Add the crushed tomatoes, followed by milk. The milk softens the acidity of the tomatoes and gives the sauce a creamy texture without being heavy. Stir in dried oregano, basil, and a pinch of nutmeg. Reduce the heat to low and simmer gently for 45–60 minutes, stirring occasionally. The sauce should thicken slowly and the flavors should meld together.

pasta

Step 5: Cooking the Penne

While the sauce simmers, bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions, usually 10–12 minutes. Reserve ½ cup of pasta water before draining, which can be added to the sauce to adjust consistency.

pasta

Step 6: Combining Pasta and Sauce

Add the drained penne to the sauce and toss gently to coat each piece thoroughly. If needed, use reserved pasta water to loosen the sauce for perfect coverage. Let the pasta sit in the sauce for 1–2 minutes over low heat to absorb flavors fully.

pasta

Step 7: Final Seasoning

Taste and adjust seasoning with salt, pepper, or a small splash of milk if needed. The sauce should be thick, rich, and cling to the penne. Add freshly chopped parsley or basil for a bright herbal note.

How to Serve

For an elegant yet approachable presentation:

  • Serve the penne Bolognese in deep bowls to hold the sauce.
  • Sprinkle generous amounts of freshly grated Parmesan or Pecorino Romano.
  • Garnish with a sprig of fresh basil or parsley for color.
  • Pair with a crisp side salad, garlic bread, or roasted vegetables for a complete meal.
  • For dinner parties, drizzle a small amount of high-quality extra virgin olive oil over the top before serving to enhance aroma and flavor.

Additional Tips

  • Use a Heavy-Bottomed Pan This ensures even heat distribution, preventing the sauce from burning during the long simmer.
  • Slow Simmer is Key Low heat allows flavors to develop fully; patience is essential.
  • Meat Mixture Using a combination of beef and pork adds natural sweetness and depth.
  • Deglaze Properly Always use wine or broth to lift browned bits from the pan.
  • Taste Continuously Adjust seasoning at every stage to ensure a balanced sauce.
  • Reserve Pasta Water This is a chef’s trick to perfect sauce consistency.

Recipe Variations

  • Rigatoni Bolognese: Swap penne for rigatoni, perfect for holding thicker sauce. Use this method for Rigatoni Bolognese Recipe Easy or Healthy Rigatoni Bolognese.
  • Pappardelle Bolognese: Wide flat pasta like pappardelle works beautifully. Try Homemade Pappardelle Bolognese or Pappardelle Bolognese Recipe for a luxurious twist.
  • Bolognese With Chorizo: Add diced chorizo to the meat mix for a smoky, slightly spicy flavor. Works well in Rigatoni Bolognese With Chorizo.
  • Vegetarian Penne Bolognese: Replace meat with lentils, mushrooms, or plant-based meat alternatives. Recipes With Bolognese Sauce can still be hearty and satisfying.

Freezing and Storage

  • Refrigeration: Store cooked penne and sauce separately in airtight containers for up to 3 days.
  • Freezing: Bolognese sauce freezes well for up to 3 months. Portion into freezer-safe containers or bags.
  • Reheating: Thaw overnight in the fridge, then reheat gently on low heat. Add a splash of milk or reserved pasta water to restore creaminess.
  • Pasta: Cooked penne can also be frozen, but it’s best slightly undercooked to prevent mushiness after reheating.

Nutritional Information (Approximate per Serving)

  • Calories: 520 kcal
  • Protein: 28g
  • Carbohydrates: 52g
  • Fat: 22g
  • Saturated Fat: 8g
  • Fiber: 5g
  • Sodium: 450mg
  • Sugar: 8g

Final Words

Cooking penne Bolognese at home is both rewarding and delicious. It’s a dish that allows you to bring professional techniques into your kitchen while maintaining simplicity and comfort. Mastering this recipe gives you a versatile base for experimenting with pasta types, meats, and flavors, and ensures that every meal feels indulgent yet wholesome. With careful attention to ingredients, cooking times, and seasoning, you can create a rich, authentic Bolognese that will impress family and friends. Making penne Bolognese at home transforms dinner into an experience, elevating weeknight meals into something memorable.

Enjoy the process, savor the aromas, and relish every bite of this classic Italian masterpiece. This is a recipe you’ll return to again and again, perfect for creating memories around the dinner table.

FAQ’s

Penne is excellent for holding sauce, but rigatoni, fettuccine, or pappardelle are also ideal choices.

Yes, the sauce can be made a day or two ahead. Reheat gently and toss with freshly cooked pasta for best results.

It’s better to freeze sauce and pasta separately. Pasta can become mushy if frozen with sauce.

Simmer longer to reduce liquid. You can also add a tablespoon of tomato paste or grated Parmesan for extra body.

Absolutely. Replace meat with lentils, mushrooms, or plant-based meat alternatives while keeping the same cooking method.

Penne Bolognese Recipe - Rich & Creamy Pasta Dinner
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Penne Bolognese Recipe – Rich & Creamy Pasta Dinner

Recipe by Bella SkyeCourse: Pasta Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes
Calories

520

kcal

Ingredients

  • For the Bolognese Sauce

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 medium carrots, finely diced

  • 2 celery stalks, finely diced

  • 3 garlic cloves, minced

  • 500g (1 lb) ground beef (or a mix of beef and pork)

  • 100g (3.5 oz) pancetta or bacon, diced (optional for richness)

  • 2 tablespoons tomato paste

  • 1 can (400g / 14 oz) crushed tomatoes

  • 1 cup whole milk

  • ½ cup dry red wine (substitute: vegetable broth if preferred)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Pinch of nutmeg (optional)

  • For the Pasta

  • 500g (1 lb) penne pasta

  • Salt for pasta water

  • To Serve

  • Freshly grated Parmesan or Pecorino Romano

  • Fresh basil or parsley leaves for garnish

Directions

  • Start by heating olive oil in a large heavy-bottomed skillet or saucepan over medium heat. Add chopped onion, diced carrots, and celery, and sauté for 5–7 minutes until softened. These vegetables form the flavor base of your Bolognese sauce. Add minced garlic and cook for another 1–2 minutes, ensuring it doesn’t brown, which could make it bitter. The goal is to extract sweetness from the vegetables while creating a fragrant foundation for the sauce.
  • Increase the heat slightly and add the ground beef (and pancetta if using) to the pan. Break the meat into small pieces with a wooden spoon and cook until it is browned evenly. Browning is crucial as it develops rich flavors through the Maillard reaction. Avoid stirring too frequently; let the meat sit for a bit to form a slight crust before breaking it apart. Season lightly with salt and pepper at this stage to enhance the natural flavor of the meat.
  • Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly, which intensifies the tomato flavor. Pour in the red wine and allow it to simmer until reduced by half. This step deglazes the pan, lifting the fond (browned bits) from the bottom and adding complexity to the sauce.
  • Add the crushed tomatoes, followed by milk. The milk softens the acidity of the tomatoes and gives the sauce a creamy texture without being heavy. Stir in dried oregano, basil, and a pinch of nutmeg. Reduce the heat to low and simmer gently for 45–60 minutes, stirring occasionally. The sauce should thicken slowly and the flavors should meld together.
  • While the sauce simmers, bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions, usually 10–12 minutes. Reserve ½ cup of pasta water before draining, which can be added to the sauce to adjust consistency.
  • Add the drained penne to the sauce and toss gently to coat each piece thoroughly. If needed, use reserved pasta water to loosen the sauce for perfect coverage. Let the pasta sit in the sauce for 1–2 minutes over low heat to absorb flavors fully.
  • Taste and adjust seasoning with salt, pepper, or a small splash of milk if needed. The sauce should be thick, rich, and cling to the penne. Add freshly chopped parsley or basil for a bright herbal note.

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