Penne with Bolognase
We had company for lunch yesterday and we served penne pasta with Bolognese. I dislike serving food that creates problem for guests so usually if I do pasta, I do a workable pasta like a penne.
The guests pronounced it delicious and the penne is thick enough to stand up to the heavy bolognese sauce.
I always put about half the sauce in with the pasta and mix well and then put a generous spoonful on top as well. Top with Parmesan cheese.
RAGU BOLOGNASE
1 large onion
2 celery stalks
1 carrot
2 pounds ground beef
¼ c. olive oil
Salt and pepper
1 cup white wine
1 c. milk
1 T. tomato paste
1 large can tomato sauce
Place the onion, celery and carrot in a food processor. Puree. Brown the meat in a small amount of olive oil. Add the vegetables. Saute until softened, adding additional oil if it seems dry. Season with salt and pepper. Add the wine and cook off completely, then add the milk and cook off completely. Add the tomato concentrate and sauce, salt and pepper to taste.
Cover and allow the sauce to cook for two hours. If it’s very thick, add a little water. Watch while it cooks to make sure it doesn’t burn or get too dry.
colleenoz