Penne Bolognese recipe

Penne Bolognese



150 gr. ground lean beef,
150 gr. ground pork meat,
1 can (1 l.) crushed tomatoes,
1/2 cup diced onion,
1/2 cup grated carrot,
1/2 cup chopped celery,
1 tbsp. minced garlic,
1/4 cup extra virgin olive oil,
1 tbsp. butter,
4 bay leaves,
1 tsp. each dried oregano and basil,
salt and pepper to taste,
1 tbsp. sugar,
1 lb. dry penne pasta.


1. In a large saucepan heat the olive oil and saute the garlic and onion for about 2 minutes.

2. Add the rest of the vegetables and cook for another 2-3 minutes.

3. Add the ground meat to the saucepan and stir vigorously for 2 minutes to prevent the meat from forming large clumps, before adding the crushed tomatoes.

4. Bring to a boil and reduce the temperature to low.

5. Add the bay leaves and herbs and cook for 45 minutes, stirring every 5 minutes or so.

6. Add the butter and sugar at the end and season to taste.

7. Boil penne and toss it with as much sauce as you need.

9. The left over Bolognese sauce can be frozen.

10. Serve the Penne Bolognese with freshly grated Parmesan cheese on top.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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