Penne Bolognese
A rustic Provençal vegetable dish bursting with summer flavors
What You Need
Instructions
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.
Build the sauce: Stir in tomato paste, then add crushed tomatoes, red wine (if using), oregano, basil, salt and pepper. Simmer on low for 20-25 minutes, stirring occasionally.
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.
