Penne with bolognese sauce

Cook & Prep Time

2 h 30 min



Penne with bolognese sauce

This Italian classic sauce is a staple that never fails to please – and while the sauce is simmering away you have plenty of time to spend with family and friends.


350g pasta (penne rigate)
For the bolognese sauce
  • 300g coarse minced beef (brisket, belly, chuck)
  • 150g unsmoked pancetta or bacon
  • 50g carrot, chopped finely
  • 50g celery stalks, chopped finely
  • 30g onion, chopped finely
  • 500g canned chopped tomatoes
  • 100g tomato concentrate
  • ½ glass of red wine
  • ½ glass of full-fat milk
  • a little meat stock
  • 45 ml extra-virgin olive oil
  • salt and pepper


Step 1

Dice the pancetta and put it in a large flame-proof casserole dish (preferably made of terracotta) and let it melt slowly. Add 3 tablespoons of olive oil and the chopped vegetables and let them sweat.

Step 2

Then add the minced meat and let it brown for about 10 minutes, then add the wine, stir and let it evaporate.

Step 3

In the meantime, dilute the tomato concentrate in a little hot stock, pour it into the meat and mix well. Add salt, pepper and the chopped tomatoes. Cover and let it simmer gently for about 2 hours, stirring every so often and adding hot stock if it starts to dry up.

Step 4

Towards the end of the cooking, add the milk to contrast the acidity of the tomato, mix and finish cooking.

Step 5

Cook the pasta in plenty of boiling salted water, drain al dente and serve immediately dressed with plenty of bolognese sauce.