Penne Alla Bolognese Bianco Recipes

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PENNE BOLOGNESE



Penne Bolognese image

This is a streamlined version of the classic Bolognese meat sauce that is fairly low fat. The penne pasta is perfect for trapping the chunky sauce, but you can substitute other sturdy pasta shapes, such as rigatoni or ziti. Serve with a salad, crusty garlic bread and a good Italian red wine for a great meal!

Provided by Leslie in Texas

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1/2 lb lean ground beef
1/2 cup dry white wine
1/3 cup no-added-salt tomato paste
1 2/3 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
12 ounces penne pasta
1/4 cup fresh parsley, chopped (optional)
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese

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



Pasta Alla Bolognese image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. olive oil
1 medium onion, finely chopped
1 carrot, finely chopped (optional)
1 rib celery, finely chopped (optional)
1/4 cup dry red wine or beef broth
1/2 lb. ground beef
1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
8 ounces penne pasta, cooked and drained

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



Penne Alla Bolognese Bianco image

I first became aware of this recipe while reading a book. While the author gave an outline of ingredients for the sauce, there were no amounts or directions. So - I made it my mission to find a recipe similar to the one I read about. This is what I have created based on several online recipes and what I like. I hope you like it too.

Provided by KelBel

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 teaspoon salt
1 teaspoon ground pepper
1 lb mild Italian sausage, removed from casings and crumbled
1/2 lb ground beef
1 cup dry white wine
1 cup beef stock
1 cup chicken stock
8 ounces cremini mushrooms, chopped
1/3 cup half-and-half cream
1 lb penne pasta
1/2 cup flat leaf parsley
1/2 cup parmesan cheese, divided

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.

Nutrition Facts : Calories 769, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.3, Sodium 1688.1, Carbohydrate 74.1, Fiber 10.2, Sugar 4.9, Protein 33.9

BOLOGNESE BIANCO



Bolognese Bianco image

It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromatics and herbs, white wine, and a little garam masala, an Indian spice blend that mimics the spices used in Tuscany. Cream adds body and richness.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced (about a cup)
1 medium carrot, finely diced (about a heaping 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, thinly sliced
2 ounces pancetta, finely diced
2 bay leaves
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 pound ground beef (85/15)
1 pound ground pork
1/2 teaspoon garam masala (see Cook's Note)
Kosher salt and freshly ground black pepper
1 1/2 cups dry white wine
2 cups low-sodium chicken broth
1 cup heavy cream
1 piece Parmigiano-Reggiano cheese rind (optional)
1 pound ziti rigate, rigatoni or penne, cooked in generously salted water
Grated Parmigiano-Reggiano cheese, for serving

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



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

ITALIAN PENNE BOLOGNESE



Italian Penne Bolognese image

Make and share this Italian Penne Bolognese recipe from Food.com.

Provided by papergoddess

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 -1 1/2 lb penne pasta
6 slices bacon, sliced thin
1/2 lb ground chicken
1/2 lb ground beef
1/2 lb Italian pork sausage
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1 small zucchini, chopped
5 garlic cloves, minced
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can diced tomatoes, pureed in the blender
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup dry red wine
1 1/2 teaspoons rosemary
1 teaspoon ground nutmeg
1/4 cup sauterne or 1/4 cup marsala
1 cup fat-free evaporated milk (or regular)

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.

Nutrition Facts : Calories 726.8, Fat 26.7, SaturatedFat 9, Cholesterol 94.1, Sodium 1060.8, Carbohydrate 85.1, Fiber 13.3, Sugar 17.2, Protein 33

BAKED PENNE BOLOGNESE



Baked Penne Bolognese image

Make and share this Baked Penne Bolognese recipe from Food.com.

Provided by Karen in MA

Categories     Penne

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
1/2 lb ground beef
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried thyme
1 medium yellow onion, diced
5 -6 medium garlic cloves, minced
1 (28 ounce) can whole tomatoes
1 (15 ounce) can tomato puree
8 ounces penne pasta
1 tablespoon sugar
1 -2 ounce dry red wine
4 ounces mozzarella cheese, shredded
1 ounce parmesan cheese, freshly grated
shredded fresh basil

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.

Nutrition Facts : Calories 433.3, Fat 19.3, SaturatedFat 6.7, Cholesterol 44.8, Sodium 245.5, Carbohydrate 48.4, Fiber 8, Sugar 10.4, Protein 18.8

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Top Asked Questions

What are the ingredients in penne alla bolognese?
Penne Alla Bolognese SAVE RECIPE WANT TO TRY FAVORITE MADE CUSTOM FOLDER Review this recipe Ready 30 minutes 1 Servings more... Try this Penne Alla Bolognese recipe, or contribute your own. Suggest a better description Recipe Text Photos NutrNutrition Notes INGREDIENTS Grated Parmesancheese 4 Cloves of garlic, depending
How to cook beef Penne?
When the beef has been lightly browned, add the red wine and milk. After allowing the liquid to evaporate off, add the four cups of tomato sauce and stir well. Continue simmering on low heat for at least one hour. Add the al dente cooked penne and again stir well until the penne is well coated with sauce. Simmer for five to ten more minutes.
How to cook penne pasta with tomato paste?
Stir in tomato paste, 2/3 cup of the milk, salt, pepper and oregano. Reduce heat to low and and simmer, stirring frequently, until the milk has been absorbed. Add remaining 1 cup of milk and stir into sauce until thoroughly blended. Simmer for another 20 minutes. While the sauce is simmering, cook penne pasta according to directions.
How do you make the perfect spaghetti bolognese?
In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saute onion and garlic in the olive oil & butter until the onions are translucent. Deglaze the pan with wine and reduce by half. Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.

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