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Quick Beef Bolognese with Penne Pasta | mylittlelarder.com

Quick Beef Bolognese with Penne Pasta

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author My Little Larder

Ingredients

  • 1 Tbsp olive oil
  • 500 g/1lb ground beef mince
  • 1 medium brown onion finely diced
  • 1 rib of celery finely diced
  • 1 medium carrot grated
  • 3 cloves garlic finely chopped
  • 1/2 tsp red pepper flakes optional
  • 1 Tbsp oregano dried
  • 2 Tbsp tomato paste
  • 1/4 cup white wine
  • 1 can 440g/1lb crushed tomatoes
  • 1 cup tomato passata or tomato puree, or pasta sauce
  • 1/2 cup beef stock
  • 2 bay leaves
  • 250 g / 1/2lb brown/cremini mushrooms sliced
  • 1/2 cup flat leaf parsley or sweet basil, roughly chopped
  • 500 g/1lb dried penne pasta

Instructions

  1. Add oil to a large frypan (skillet) over high heat. Add the ground beef mince and brown, approximately 5 minutes. Remove from the pan and set aside.
  2. Lower the heat to medium-low and add the onion to the pan with a generous pinch of sea salt. Sauté until soft, approximately 3-4 minutes. Add celery, carrot and garlic and continue sautéing for another 3-4 minutes until soft. Add red pepper flakes and oregano and cook for another 1 minute.
  3. Return the beef to the pan and add the tomato paste. Stir and cook until the tomato paste becomes fragrant, approximately 1 minute.
  4. Pour in the white wine and continue to cook until you no longer smell the raw alcohol smell and the wine has been absorbed, 2-3 minutes.
  5. Stir in the crushed tomatoes, passata, beef stock, bay leaves and mushrooms into the mixture, lower the heat to low and simmer for 25 minutes to allow the sauce to thicken and mushrooms to cook.
  6. While the sauce is simmering, cook the pasta in a big pot of salted water (salty like the sea) according to directions on the packet (usually about 10-12 minutes for penne).
  7. Reserve half the flat leaf parsley (or sweet basil) as a garnish and stir in the rest to the sauce.
  8. Combine the pasta and sauce and sprinkle over the parsley and some grated parmesan. Serve with a green salad and crusty bread.