Usuba
Penne pasta with bolognese meat sauce
A classic Italian sauce made from a blend of veal and pork meat with tomatoes, wine and aromatic herbs. Served with penne pasta and topped with Parmesan cheese.
- Total
- 40 min
- Standard serving
- 211.7 g
Ingredients
Total 18- Olive oil
15 ml≈ 1 tbsp - Garlic
2.25 g≈ 3/4 clove - Carrot
13 g - Celery stalk
5.2 g≈ 2 tsp - Onion
19.5 g≈ 4 clove - Chili pepperмолотый
0.12 g - Veal mince
31.25 g - Pork mince
18.75 g - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Tomato paste
4.125 g≈ 3/4 tsp - Red dry wineкрасный
32.5 ml≈ 2 tbsp - Tomatoesконсервированный
0.13 can - Basil
to taste≈ 1.5 tsp - Thyme
5 g≈ 3.5 sprig - Bay leaf
0.065 g - Grated Parmesan cheese
to taste≈ 1/4 tsp - Penne pasta
62.5 g≈ 1/2 cup
Instructions
- 1
Step 1
Heat olive oil in a pan over high heat. Finely chop the garlic, carrots, celery, and onion. Add the vegetables to the oil together with ground chili pepper.
Fry for about 8 minutes until the vegetables turn golden brown.
- 2
Step 2
Add veal and pork ground meat to the pan. Cook for about 8 minutes, stirring constantly and breaking up large lumps.
- 3
Step 3
Add tomato paste and stir. Pour in red dry wine and simmer over medium heat until approximately half of the liquid evaporates.
Add the minced canned tomatoes, chopped basil, thyme and bay leaf. Simmer over low heat for about 6 minutes. Season with salt and black pepper to taste.
- 4
Step 4
Boil penne pasta according to the instructions on the package. When draining the water, reserve 0.5 cups of the cooking liquid.
Place the cooked pasta on a plate, pour the meat sauce over it and add the reserved broth. Mix well, sprinkle with grated Parmesan cheese and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
