Penne Bolognese Recipe

Boil pasta

Bring a large pot with at least 6 quarts of water to a rolling boil. Add 2 tbsp salt. Add 2 lb penne and cook until just shy of al dente (about 1–2 minutes less than package directions), stirring occasionally to prevent sticking. Reserve 1½ to 2 cups of pasta cooking water, then drain the pasta and toss with 2 tbsp olive oil to prevent sticking. Set aside.

Sweat aromatics

In a large wide skillet or sauté pan over medium heat, add 2 tbsp extra-virgin olive oil. When shimmering, add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Brown meats

Increase heat to medium-high. Add the Italian sausage (removed from casings) and break it up with a spoon. Add the ground beef. Cook, stirring and breaking up lumps, until no pink remains and the meat begins to brown and develop some caramelized bits, about 8–10 minutes. If excess fat accumulates, spoon off and discard until about 2 tbsp remains in the pan.

Deglaze

If using, pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. If not using wine, proceed to the next step and add 1 cup stock instead.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1 minute to remove raw flavor. Add the 28 oz crushed tomatoes and 2 cups marinara sauce. Pour in 1 cup beef or chicken stock. Add 1 tsp dried oregano, 1 bay leaf, 1 tsp sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir to combine. Bring the sauce to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered or partially covered, for 30–40 minutes, stirring occasionally. Taste midway and adjust seasoning with more salt or pepper if needed. If the sauce thickens too much, add a splash of reserved pasta water or stock to reach desired consistency.

Finish with fresh oregano

Stir in 2 tbsp chopped fresh oregano during the last 5 minutes of cooking. Remove and discard the bay leaf. Taste and adjust acidity or sweetness (a pinch more sugar or a splash of vinegar if required). Keep warm while assembling.

Combine pasta and sauce

Return the drained penne to the empty pot or a large mixing bowl. Add enough Bolognese sauce to just coat the pasta (reserve about 1½–2 cups of sauce for topping). Toss gently, adding reserved pasta water 1/4 cup at a time if needed to loosen and create a glossy finish, until the pasta is evenly coated.

Layer for catering (optional bake)

Preheat oven to 375°F (190°C) if you plan to bake for service. In full-catering sheet pans or deep disposable trays, spread a thin layer of sauce on the bottom. Add a layer of sauced penne, sprinkle half of the shredded mozzarella and 1/2 cup grated parmesan, then scatter about 1/2 cup ricotta salata. Repeat with remaining penne, top with remaining sauce, the rest of the mozzarella, parmesan, and the remaining ricotta salata evenly over the top.

Bake (optional)

If baking, cover pans with foil and bake until heated through and cheeses are melted, about 20–25 minutes. Remove foil and broil on high for 2–4 minutes to brown the cheese lightly — watch closely to prevent burning. Remove from oven and let rest 5 minutes before serving.

Serve (no-bake option)

If not baking, simply transfer sauced penne to catering trays, top with the reserved sauce, sprinkle mozzarella, parmesan, and ricotta salata evenly on top. Place under a salamander or in an oven just long enough to melt the mozzarella (5–8 minutes at 400°F / 200°C). Garnish with fresh oregano sprigs before service.

Final garnish and seasoning

Just before serving, grate a little extra parmesan over each tray, flake a few fresh oregano leaves, and finish with a drizzle of extra-virgin olive oil if desired. Provide additional grated parmesan and crushed red pepper at service if desired.