Traditional Penne Bolognese – A Comforting Italian Classic
Penne Bolognese is the kind of meal that makes a weeknight feel special. It’s rich, savory, and deeply comforting without being fussy. The sauce cooks down into something silky and hearty, clinging to every ridge of the pasta.
You don’t need fancy techniques or rare ingredients—just a little time and patience. Serve it with a simple salad and crusty bread, and you’ve got a dinner that feels like home.
Traditional Penne Bolognese - A Comforting Italian Classic
Ingredients
Method
- Build the base: Heat olive oil and butter in a large Dutch oven over medium heat.Add onion, carrot, and celery. Cook until soft and fragrant, about 7–8 minutes, stirring often to prevent browning. Add garlic and cook 1 minute more.
- Brown the meat: Add ground beef and pork.Season with salt, pepper, and red pepper flakes if using. Cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes. Spoon off excess fat if needed, leaving a little for flavor.
- Tomato paste and deglaze: Stir in tomato paste and cook for 2 minutes to caramelize slightly.Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer until the wine reduces by half, 2–3 minutes.
- Simmer the sauce: Add crushed tomatoes, milk, bay leaf, and oregano. Bring to a gentle simmer, then lower the heat.Cook uncovered for 30–45 minutes, stirring occasionally, until thick and glossy. Taste and adjust seasoning.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook penne until al dente according to package directions.Reserve 1/2 cup of pasta water, then drain.
- Combine: Remove the bay leaf. Add the penne to the sauce, tossing to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen and help it cling.
- Finish and serve: Top with freshly grated Parmesan and chopped basil or parsley.Serve hot, with extra cheese at the table.
What Makes This Recipe So Good
- Slow-simmered flavor: Cooking the sauce low and slow creates depth you can’t rush. The meat, tomatoes, and aromatics meld into a rich, balanced sauce.
- Classic technique: A soffritto of onion, carrot, and celery builds a savory base, and a splash of milk softens the acidity of the tomatoes.
- Right pasta, right texture: Penne’s ridges hold onto the sauce, so every bite is saucy and satisfying.
- Everyday ingredients: Nothing fancy here—just pantry staples and fresh basics that come together beautifully.
- Make-ahead friendly: The sauce tastes even better the next day, making it perfect for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (80–90% lean)
- 4 ounces ground pork or Italian sausage (optional but recommended)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (or beef broth)
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup whole milk (or heavy cream for a richer sauce)
- 1 bay leaf
- 1 teaspoon dried oregano or Italian seasoning
- 1 pound penne pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil or flat-leaf parsley, chopped, for garnish
Instructions
- Build the base: Heat olive oil and butter in a large Dutch oven over medium heat.Add onion, carrot, and celery. Cook until soft and fragrant, about 7–8 minutes, stirring often to prevent browning. Add garlic and cook 1 minute more.
- Brown the meat: Add ground beef and pork.Season with salt, pepper, and red pepper flakes if using. Cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes. Spoon off excess fat if needed, leaving a little for flavor.
- Tomato paste and deglaze: Stir in tomato paste and cook for 2 minutes to caramelize slightly.Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer until the wine reduces by half, 2–3 minutes.
- Simmer the sauce: Add crushed tomatoes, milk, bay leaf, and oregano. Bring to a gentle simmer, then lower the heat.Cook uncovered for 30–45 minutes, stirring occasionally, until thick and glossy. Taste and adjust seasoning.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook penne until al dente according to package directions.Reserve 1/2 cup of pasta water, then drain.
- Combine: Remove the bay leaf. Add the penne to the sauce, tossing to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen and help it cling.
- Finish and serve: Top with freshly grated Parmesan and chopped basil or parsley.Serve hot, with extra cheese at the table.
Keeping It Fresh
- Storage: Cool completely, then refrigerate the sauce (separate from pasta if possible) in an airtight container for up to 4 days.
- Freezing: Bolognese sauce freezes well for up to 3 months. Freeze flat in zip-top bags or in containers. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over low heat with a splash of water or milk to restore creaminess.If reheating combined pasta, add a bit of water to loosen.
- Make-ahead tip: Cook the sauce a day in advance. The flavor deepens and the texture becomes even silkier.
Benefits of This Recipe
- Balanced comfort: It’s hearty without being heavy, thanks to the vegetables and milk.
- Affordable: Uses budget-friendly ingredients you can find anywhere.
- Flexible: Works with beef alone or a mix of meats. The pasta shape is adaptable too.
- Family-friendly: Mild flavors and a familiar texture make it a hit with kids and adults alike.
- Meal prep gold: One pot of sauce covers several meals, and the leftovers taste even better.
What Not to Do
- Don’t rush the simmer: Quick cooking won’t develop the deep, rounded flavor Bolognese is known for.
- Don’t skip the soffritto: Onion, carrot, and celery are the foundation.Without them, the sauce tastes flat.
- Don’t overcook the pasta: Penne should be al dente. It will continue to soften when mixed with the hot sauce.
- Don’t drown the sauce: Too much liquid leads to a watery result. Keep the simmer gentle and uncover the pot.
- Don’t forget salt: Salt the pasta water generously and taste the sauce as it cooks.
Recipe Variations
- Mushroom Bolognese: Add 8 ounces finely chopped mushrooms with the vegetables for extra umami, or swap part of the meat with mushrooms.
- All-beef classic: Skip the pork and use only ground beef for a simpler, cleaner flavor.
- Creamier finish: Stir in an extra splash of heavy cream or a knob of butter at the end for a velvety texture.
- Herb twist: Add a sprig of fresh rosemary or thyme during the simmer.Remove before serving.
- Heat lovers: Use hot Italian sausage and an extra pinch of red pepper flakes for a gentle kick.
- Different pasta: Try rigatoni, mafaldine, or tagliatelle if you prefer long or wider shapes.
FAQ
Can I make this without wine?
Yes. Use beef broth or chicken broth instead. You still get depth and moisture without the alcohol.
What’s the best meat blend for Bolognese?
A mix of ground beef and pork gives great flavor and tenderness.
If you prefer, stick to all beef, or use a mild Italian sausage for a savory boost.
Why add milk to the sauce?
Milk softens the acidity of the tomatoes and makes the sauce smoother. It also adds a subtle richness without turning the sauce heavy.
How do I keep the sauce from being too oily?
Use moderately lean meat and drain excess fat after browning. If it still looks oily at the end, skim the surface with a spoon.
Can I make this gluten-free?
Yes.
Use your favorite gluten-free penne and ensure your broth and tomato products are certified gluten-free.
How long should I simmer the sauce?
Aim for 30–45 minutes for solid weeknight results. If you have time, simmer up to 1.5–2 hours on very low heat for even deeper flavor.
Should I cover the pot while simmering?
Keep it uncovered or partially covered. You want the sauce to reduce and thicken rather than steam.
What cheese works best for serving?
Freshly grated Parmesan or Grana Padano are ideal.
They melt into the sauce and add savory depth.
Can I add vegetables like peas or spinach?
You can. Stir in a handful of peas or chopped spinach during the last few minutes of cooking for a fresh pop of color and nutrients.
Is this the same as traditional ragù alla bolognese?
This version is inspired by the classic, with familiar home-kitchen shortcuts. True ragù alla bolognese is often richer, includes more slow cooking, and is typically served with tagliatelle.
Penne Bolognese keeps the spirit while staying weeknight-friendly.
In Conclusion
Traditional Penne Bolognese delivers big comfort with simple steps and everyday ingredients. A slow simmer does most of the work, leaving you with a rich, savory sauce that hugs every piece of pasta. It’s reliable, adaptable, and perfect for family dinners or make-ahead meals.
Keep the technique simple, taste as you go, and enjoy a classic that never goes out of style.
