Penne With Ragu Bolognese Recipes

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.

PENNE BOLOGNESE

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.

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.

RAGU BOLOGNESE

Steps:

• in a large heavy pot heat oil and butter.
• add onions, celery, carrots, garlic and cook until vegetables are translucent.
• add the meats and stir, cooking until no longer pink 10-15 minutes.
• drain excess fat from pan and return to heat.
• add milk and cook until almost dry, about 10 minutes.
• add tomatoes and herbs and simmer about 15 minutes.
• add wine and broth, bring to a boil.
• lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
• season with salt and pepper to taste.

BAKED PENNE BOLOGNESE

Steps:

• Preheat a 3-quart lidded sauté pan or pot over medium-high heat.
• Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease.
• Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic.
• Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time).
• Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente."
• When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta.
• After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce - use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal.
• Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes.

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.

TURKEY BOLOGNESE WITH PENNE

Steps:

• Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.