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Recipe

Penne bolognese

Rich bolognese sauce with penne pasta topped with parmesan is a traditional Italian favourite and a easy dinner winner for the whole family.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
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Ingredients

Penne bolognese
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 rindless bacon rasher, finely chopped
  • 2 cloves garlic, crushed
  • 500 gram beef mince
  • 100 gram mushrooms, finely chopped
  • 2 tablespoon tomato paste
  • 400 gram can diced tomatoes
  • 1/2 cup red wine
  • 1 tablespoon parsley, chopped
  • salt and pepper, to season
  • cooked pasta of choice (we used penne)
  • shaved parmesan, to serve
  • salad, to serve

Method

Penne bolognese
  • 1
    Heat oil in a large frying pan on high. Saute onion, bacon and garlic 1-2 minutes, until tender. Add mince and cook 4-5 minutes, until browned, breaking up lumps as it cooks.
  • 2
    Stir in mushrooms and paste and cook 1-2 minutes, stirring.
  • 3
    Mix tomatoes, wine and parsley through. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, 10-15 minutes, until thickened (adding a little water if it becomes too thick). Season to taste.
  • 4
    Toss sauce through hot drained pasta. Serve topped with shaved parmesan and accompany with salad.

Notes

Leftover bolognese sauce be used to make a quick and tasty lasagne. Simply layer it with lasagne sheets, white sauce (or light sour cream) and grated tasty cheese.

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