Penne Alla Bolognese Bianco Recipes

PENNE BOLOGNESE

Steps:

• In a large non-stick 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 carrots,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 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 the 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, the parsley, if desired, and the Parmesan and toss to combine all.
• Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.

PASTA ALLA BOLOGNESE

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
• Cost per recipe*: $5.91.
• Cost per serving*: $1.48.
• *Based on average retail prices at national supermarkets.

PENNE ALLA BOLOGNESE BIANCO

Steps:

• Pour a very thin coat of olive oil over the bottom of a large sauté pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and sauté, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
• Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Mix together the beef and chicken stock and pour 1 1/2 cups into the pan. Continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occasionally. Bring a large pot of salted water to a boil.
• Stir in the chopped mushrooms and the remaining 1/2 cup stock mixture. Continue simmering another 10 minutes. Pour over the Half & Half and fold to mix, then turn off heat and cover.
• When the pasta water is at a full boil, add penne and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsley and most of the grated cheese (reserve some for garnish).
• Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little pasta water if too thick. Serve hot, with grated parmesan on top.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

TURKEY BOLOGNESE WITH PENNE

Steps:

• Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

ITALIAN PENNE BOLOGNESE

Steps:

• Sauté bacon until fat is rendered; drain fat.
• Add ground chicken, beef, and sausage; brown and drain fat.
• Add onion, celery, carrot, zucchini, and garlic; sauté until onion is clear.
• Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
• Add Sauterne or Marsala; simmer 10 minutes.
• Add evaporated milk to smooth out sauce.
• Serve over hot cooked penne pasta.

BAKED PENNE BOLOGNESE

Steps:

• Preheat a 3-quart lidded sauté pan or pot over medium-high heat.
• Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease.
• Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic.
• Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time).
• Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente."
• When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta.
• After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce - use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal.
• Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes.