Penne Bolognese (Beef or Vegan)
Prepare a rich penne bolognese using ground beef or a vegan alternative with tomatoes, herbs, and spices, served over penne pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Penne Pasta | 500 | Grams |
| Ground Beef | 500 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Carrot | 1 | Count |
| Celery | 1 | Stalk |
| Canned Tomatoes | 800 | Grams |
| Tomato Paste | 2 | Tbsp |
| Red Wine | 125 | Milliliters |
| Whole Milk | 125 | Milliliters |
| Bay Leaf | 1 | Count |
| Dried Oregano | 1 | Tsp |
| Dried Basil | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parmesan Cheese | 50 | Grams |
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, grated carrot, and chopped celery. Sauté until vegetables are soft.
- Add ground beef or vegan alternative to the skillet. Cook until browned, breaking it apart with a spoon.
- Stir in tomato paste and cook for 2 minutes. Pour in red wine and let it simmer until reduced by half.
- Add crushed tomatoes, whole milk, bay leaf, oregano, basil, salt, and pepper. Stir well and bring to a simmer.
- Reduce heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally, until thickened.
- While the sauce simmers, cook penne pasta according to package instructions. Drain and set aside.
- Remove bay leaf from the sauce. Serve the sauce over the cooked penne pasta and top with grated parmesan cheese if desired.
Kitchen equipment
Large SkilletGraterWooden Spoon