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Traditional Penne Bolognese - A Comforting Italian Classic

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish and serve: Top with freshly grated Parmesan and chopped basil or parsley. Serve hot, with extra cheese at the table.