Penne Bolognese Hearty Beef Sauce (Printer-Friendly)

Classic penne with robust meat sauce; perfect for savory family dinners and easy meal prep.

# What You’ll Need to Cook:

→ Sauce Components

01 - 1 tablespoon olive oil
02 - 1 large onion, finely diced
03 - 1 large carrot, finely diced
04 - 2 ribs celery, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 450 grams ground beef (or half beef, half pork)
08 - 120 milliliters dry red wine
09 - 800 grams crushed tomatoes or passata
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Italian seasoning
12 - 0.5 teaspoon sugar
13 - 120 milliliters whole milk

→ Pasta

14 - 450 grams penne pasta

→ Garnish

15 - 30 grams grated Parmesan cheese
16 - Fresh basil or parsley, chopped

# Steps to Prepare:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and translucent.
02 - Stir in minced garlic and tomato paste. Cook, stirring constantly, for 3–4 minutes until fragrant and well incorporated.
03 - Increase heat to medium-high. Add ground beef and break it up with a wooden spoon. Cook for 5–8 minutes, stirring, until no longer pink.
04 - Pour in the dry red wine and stir, scraping any browned bits from the base. Let simmer for 3–5 minutes until the wine reduces slightly.
05 - Stir in crushed tomatoes, Worcestershire sauce, Italian seasoning, and sugar. Mix thoroughly.
06 - Bring to a gentle simmer. Reduce heat to medium-low, partially cover, and cook for 15 minutes, stirring occasionally.
07 - Meanwhile, boil penne in generously salted water according to package directions until al dente. Drain and reserve 240 milliliters of pasta water.
08 - After simmering, remove the lid and stir in whole milk. Season the sauce with salt and pepper as needed. Taste and adjust if necessary.
09 - Add the cooked penne to the sauce and toss to coat thoroughly. Add reserved pasta water gradually if needed to achieve desired consistency.
10 - Serve immediately, garnished with grated Parmesan and fresh basil or parsley.

# Extra Cooking Tips:

01 - Allow the sauce to simmer for up to 2 hours on low heat for enhanced depth of flavor.
02 - Red wine elevates the sauce and deglazes the pan, bringing out umami notes.
03 - Balance acidity with sugar; adjust to taste based on the tomatoes used.
04 - Reserve and use pasta water to adjust the sauce’s thickness.
05 - For optimal texture, keep cooked pasta and sauce separate when storing.
06 - Variations include adding Italian sausage, pancetta, or mushrooms for a richer sauce.

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