Penne With Ragu Bolognese Recipes

PENNE WITH MEATY RAGU

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

PENNE WITH RAGU ALLA BOLOGNESE

Steps:

• In a large skillet, saute the onions and carrots in the olive oil over medium heat. After five minutes, add the garlic and continue until the onion is translucent.
• Season the beef with the herbs de provence, parsley, salt and pepper. Add the seasoned beef to the skillet and gently brown the beef over low to medium heat, continue for about five minutes while continuing to stir the meat.
• 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.
• Serve while hot, garnished with fresh parsley and Parmigiano-Reggiano cheese to taste.

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.

PASTA WITH BOLOGNESE SAUCE

Steps:

• Make sauce:
• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.

PENNE WITH RAGU BOLOGNESE RECIPE

Steps:

• In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and garlic, over high heat, and stir into the vegetables. Keep stirring to keep the meat from sticking together until browned. Add the tomato paste, cook 1 minute. Add wine and simmer over medium-low heat for 10 minutes until almost dry. Add UP TO 3 cups chicken broth, and simmer 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. Add pasta water if needed. When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and toss so that the pasta is evenly coated by the ragu. Top with grated cheeses.