Penne bolognese

  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Penne bolognese
  • 2 tablespoon olive oil
  • 1 small_piece brown onion, finely chopped
  • 1 medium_piece carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 clove garlic, thinly sliced
  • 500 gram minced beef
  • 500 gram minced pork
  • 1/2 cup milk
  • 1/2 cup dry white wine
  • 800 gram canned crushed tomatoes
  • 1 cup beef stock
  • 500 gram penne pasta


Penne bolognese
  • 1
    Heat oil in large saucepan, add onion, carrot, celery and garlic; cook, stirring, until celery softens.
  • 2
    Add beef and pork; cook, stirring, until browned. Add milk and wine; simmer, uncovered, until liquid is almost evaporated.
  • 3
    Add undrained tomatoes; cook, stirring, 5 minutes. Add stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
  • 4
    Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Serve bolognese sauce with pasta.


to freeze Complete recipe to the end of step 3. Cool sauce to room temperature. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 4. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like.

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