Penne Pasta with Meat Sauce (Bolognese Style)

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Description

This classic Italian-inspired dish features tender penne pasta tossed in a rich, slow-simmered meat sauce, reminiscent of traditional Bolognese. The sauce combines ground beef (or a mix of beef and pork), aromatic vegetables, tomatoes, herbs, and a touch of cream for balance. It’s hearty, comforting, and perfect for family dinners or cozy gatherings. Serve with grated Parmesan cheese and fresh basil for the ultimate pasta experience.

Ingredients For Penne Pasta with Meat Sauce (Bolognese Style)

  • 12 oz (340 g) penne pasta

  • 1 lb (450 g) ground beef (or mix of beef & pork)

  • 2 tbsp olive oil

  • 1 medium onion, finely diced

  • 2 medium carrots, finely diced

  • 2 celery stalks, finely diced

  • 3 cloves garlic, minced

  • 1 can (28 oz / 800 g) crushed tomatoes

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp dried basil (or 2 tbsp fresh)

  • 1 bay leaf

  • ½ cup beef broth (or red wine, optional)

  • ½ cup whole milk or heavy cream

  • Salt and black pepper, to taste

  • Fresh parsley or basil, chopped (for garnish)

  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the pasta:

    • Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.

  2. Make the base:

    • Heat olive oil in a large skillet or Dutch oven over medium heat.

    • Add onion, carrot, and celery. Cook for 5–7 minutes until softened.

    • Stir in garlic and cook for 1 minute until fragrant.

  3. Brown the meat:

    • Add ground beef (or beef/pork mix). Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

  4. Build the sauce:

    • Stir in tomato paste, oregano, basil, bay leaf, and broth/wine. Let simmer 2 minutes.

    • Add crushed tomatoes, stir well, and season with salt & pepper.

  5. Simmer:

    • Reduce heat to low. Cover and simmer gently for 30–45 minutes, stirring occasionally, until sauce thickens and flavors deepen.

  6. Finish with cream:

    • Stir in milk or cream to balance acidity and add richness. Simmer for 5 more minutes.

  7. Combine and serve:

    • Toss cooked penne into the sauce until coated.

    • Serve hot, topped with grated Parmesan and fresh parsley/basil.

Notes

  • Traditional Bolognese often uses a mix of beef, pork, and veal for depth of flavor.

  • Red wine adds richness but can be substituted with beef broth.

  • For a lighter version, skip the cream and use milk.

  • Can be made ahead; flavor improves after resting overnight.

Tips

  • Salt pasta water generously – it should taste like seawater.

  • If sauce is too thick, add a splash of pasta cooking water before mixing with pasta.

  • Double the recipe and freeze portions for quick weeknight dinners.

  • Use freshly grated Parmesan – it melts better and tastes fresher.

Servings

  • Makes 4 generous servings (main course)

Nutritional Information (per serving, approx.)

  • Calories: 520

  • Protein: 29g

  • Carbohydrates: 58g

  • Fat: 18g

  • Fiber: 5g

  • Sodium: 780mg

Benefits

  • High in protein – supports muscle repair and energy.

  • Rich in fiber from vegetables and pasta, aiding digestion.

  • Comforting & filling – ideal for family meals.

  • Customizable – adapt with gluten-free pasta, leaner meats, or plant-based alternatives.

Q&A

Q1: Can I make this vegetarian?
Yes! Substitute the meat with lentils, mushrooms, or a plant-based ground meat.

Q2: How long does the sauce last?
Up to 4 days refrigerated in an airtight container, or 3 months frozen.

Q3: What’s the best pasta shape besides penne?
Rigatoni, tagliatelle, or spaghetti also work beautifully with meat sauce.

Q4: Can I add extra veggies?
Absolutely! Bell peppers, zucchini, or spinach can be added for extra nutrition.

Q5: How do I make it taste more authentic Italian?
Use a slow simmer (at least 1 hour), a splash of red wine, and fresh basil at the end.

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