Bolognese Penne

Priscilla's Homemade Bolognese Penne

After making this last night, everyone decided this was a recipe to keep around for days when we were craving a hearty pasta dish!

Yield: 8 - 10

Ingredients:

16 oz penne or mini penne pasta

2 tablespoons extra virgin olive oil

2 1/2 tsp minced garlic

1/4 cup finely diced onion

1 medium carrot finely diced

1 lb ground beef

1 lb ground mild sausage

1 1/4 cups beef broth unsalted

1/2 cup 1% or 2% milk

1/2 cup heavy whipping cream

1 -28 can whole tomatoes with juice

1 -6 oz can tomato paste

1 1/2 tsp Italian seasoning

1 bay leaf

1/2 tsp salt

1/8 tsp ground black pepper

1/8 tsp ground white pepper

Optional:

shredded parmesan or Italian cheese as topping

Instructions:

1.  In a large skillet on medium heat, add the olive oil and onion. Cook until the onion is translucent. 

2.  Add the carrot and cook for about 4 minutes. Add the garlic and keep cooking for another minute, until the carrot has softened.

3.  Add the ground beef and sausage. Cook until completely browned and drain the fat.

4.  Add the beef broth and simmer until the broth is evaporated, about 8 minutes.

5.  Measure and mix the milk and whipping cream, stir well. Add the mixture to the skillet and simmer, stirring occasionally, until it has soaked in and evaporated, about 8 minutes. 

6.  Add the tomato paste, Italian seasoning, tomatoes with juice, and the bay leaf. Stir well, while breaking the tomatoes up with the spoon. Stir in the salt and peppers.

7.  Cover and simmer for 30 minutes, stirring occasionally. While that is simmering, start the pasta. Make the penne following the box instructions for al dente. Drain, reserving 1 cup of pasta water for later.

8.  Once the sauce has thickened adequately, add in the pasta, and mix well. If needed, use the pasta water to thin out the sauce if needed.

9.  Serve hot! Top with parmesan or any shredded Italian cheese.

Note:

This makes a large amount that not all skillets can hold. I opted to use my large mixing bowl to toss the ingredients in and serve.

For topping, I used the Sargento shredded Aged Italian Blend.