Penne Alla Bolognese Recipe
Small tube Pasta in traditional ragu of Bologna w/ beef, pork and veal
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Ragu Sauce
Method
Cooking the Ragu
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 2
Brown the Meat
Add the ground beef, pork, and veal to the skillet. Cook until browned, breaking up the meat with a spoon, about 10 minutes.
- 3
- 4
Add Tomatoes and Simmer
Add the crushed tomatoes, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- 5
Finish the Sauce
Stir in the milk and let the sauce simmer for an additional 10 minutes. Adjust seasoning to taste.
Cooking the Pasta
- 6
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 7
Combine and Serve
Drain the pasta and add it to the skillet with the ragu sauce. Toss to combine. Serve hot, topped with grated Parmesan cheese.
