Penne Bolognese 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.

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

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