Penne Bolognese

Sauté the vegetables: Heat olive oil in a hammered pan. Cook onion, carrot, celery and garlic until softened, about 5 minutes.

Brown the meat: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Die Sauce zubereiten: Tomatenmark einrühren, dann gehackte Tomaten, Rotwein (falls verwendet), Oregano, Basilikum, Salz und Pfeffer hinzufügen. Bei schwacher Hitze 20–25 Minuten köcheln lassen und gelegentlich umrühren.

Cook the pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Combine: Add penne to the sauce and toss well. Add a splash of pasta water if needed to loosen.

Serve in the pan, topped with fresh parsley and grated parmesan.