Spaghetti Bolognese Sauce With Penne Pasta Recipe
Spaghetti Bolognese Sauce With Penne Pasta Recipe is a medium Italian recipe that serves 6. 560 calories per serving. Recipe by Culinary Exploration on YouTube.
Prep: 25 min | Cook: 3 hrs 30 min | Total: 4 hrs 15 min
Cost: $16.31 total, $2.72 per serving
Ingredients
- 2 tablespoons Olive Oil (extra virgin preferred)
- 8 slices Bacon Strips (trimmed, frozen and sliced thinly)
- 2 medium Carrot (peeled and grated in food processor)
- 1 large Onion (peeled and grated in food processor)
- 3 cloves Garlic (peeled and finely grated)
- 225 grams Mushrooms (sliced thickly)
- 250 grams Pork Mince (ground pork, 20% fat)
- 250 grams Beef Mince (ground beef, 15% fat)
- 500 ml Tomato Passata (smooth, no seeds)
- 2 cubes OXO Stock Cubes (beef or vegetable flavor)
- 500 ml Water (adjust as needed during simmer)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- ½ teaspoon Cracked Black Pepper
- 2 Bay Leaves
- to taste Salt (add at end because stock cubes are salty)
- 400 grams Penne Pasta (cook al dente)
- 100 grams Kefalotyri Cheese (grated, salty sheep's cheese)
Instructions
Prepare Vegetables
Peel and grate the carrots and onion together in the food processor until fine. Slice the mushrooms thickly and set aside. Peel and finely grate the garlic cloves.
Time: PT5M
Slice Bacon
Take frozen bacon strips, slice each strip into thin pieces and set aside in a bowl.
Time: PT5M
Sauté Bacon
Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the sliced bacon and sauté until the edges turn brown but the meat is not fully cooked, about 4‑5 minutes.
Time: PT5M
Temperature: medium‑high
Cook Carrot and Onion
Add the grated carrot and onion to the skillet with the bacon fat. Cook, stirring occasionally, until the vegetables soften and the mixture is fragrant, about 5 minutes.
Time: PT5M
Temperature: medium
Add Garlic
Stir in the grated garlic and cook for another 2 minutes, just until the garlic loses its raw bite.
Time: PT2M
Temperature: medium
Add Stock and Passata
Crumble the OXO stock cubes into the pan, pour in the tomato passata, and stir to combine. Let it come to a gentle simmer for 3 minutes.
Time: PT3M
Temperature: low
Transfer Base to Pot
Transfer the bacon‑vegetable‑tomato mixture to a large pot or Dutch oven. Set the pot on low heat to keep it warm while you finish the other components.
Time: PT2M
Temperature: low
Sear Mushrooms
Wipe the skillet clean, add the remaining 1 tbsp olive oil, and heat over medium‑high. Working in two batches, add the sliced mushrooms and sauté until each side is golden brown, about 4‑5 minutes per batch.
Time: PT10M
Temperature: medium‑high
Combine Mushrooms
Transfer the browned mushrooms back into the main pot with the sauce base.
Time: PT1M
Brown the Mince
Return the skillet to the stove, add a splash of olive oil if needed, and brown the pork and beef mince together over medium‑high heat. Cook in two batches if necessary, breaking up the meat until it is evenly browned, about 10 minutes total.
Time: PT10M
Temperature: medium‑high
Add Mince to Pot
Add the browned mince to the pot, stirring to incorporate with the sauce and vegetables.
Time: PT1M
Season and Add Liquid
Stir in dried thyme, dried oregano, cracked black pepper, and bay leaves. Add enough water (about 2 cups) to just cover the ingredients. Bring to a gentle simmer.
Time: PT5M
Temperature: low
Long Simmer
Reduce heat to low and let the sauce simmer uncovered for 3 hours, stirring occasionally and adding a splash of water if it begins to dry out. The sauce will reduce and thicken into a rich, homogenous mixture.
Time: PT3H
Temperature: low
Final Seasoning
Taste the sauce and finish with a pinch of salt and additional black pepper if needed.
Time: PT2M
Cook Pasta
While the sauce is finishing, bring a large pot of salted water to a boil. Cook the penne pasta al dente according to package instructions, then drain and set aside.
Time: PT12M
Temperature: boiling
Combine Pasta and Sauce
Add the cooked pasta to the sauce pot and toss over low heat for 2‑3 minutes, allowing the pasta to absorb some sauce and finish cooking together.
Time: PT3M
Temperature: low
Plate and Finish
Divide the pasta among serving bowls, drizzle any remaining sauce on top, and generously grate kefalotyri cheese over each portion.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 18g
- Fiber
- 5g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy (sheep cheese), Gluten (pasta), Potential soy in stock cubes
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Bacon Strips: smoked pancetta, prosciutto
- Instead of Carrot: parsnip
- Instead of Onion: shallot
- Instead of Garlic: garlic paste
- Instead of Mushrooms: cremini mushrooms, portobello
- Instead of Pork Mince: ground turkey
- Instead of Beef Mince: ground venison
- Instead of Tomato Passata: crushed tomatoes
- Instead of OXO Stock Cubes: any brand of stock cube
- Instead of Dried Thyme: fresh thyme
- Instead of Dried Oregano: fresh oregano
- Instead of Cracked Black Pepper: freshly ground pepper
- Instead of Penne Pasta: rigatoni, fusilli
- Instead of Kefalotyri Cheese: pecorino romano, grated parmesan
Equipment Needed
- Food Processor
- Large Skillet or Frying Pan
- Large Pot or Dutch Oven
- Wooden Spoon
- Ladle
- Box Grater
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Pasta Pot
- Colander
- Heat‑Resistant Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Sauté bacon until browned but not fully cooked
- Sear mushrooms in batches to achieve deep golden color
- Brown the pork and beef mince thoroughly
- Simmer the sauce for at least 3 hours on low heat
- Combine pasta with sauce and finish cooking together
- Grate kefalotyri cheese over the finished dish
Chef Tips from the Video
- Use a mix of pork and beef mince for richer flavor and better texture.
- Add a splash of red wine with the stock for extra depth, if desired.
- Grate the kefalotyri cheese just before serving to preserve its salty bite.
Troubleshooting
Sauce is too watery after simmering
Continue to simmer uncovered, stirring occasionally, until it reduces to the desired thickness.
Mushrooms released too much liquid and became soggy
Sauté mushrooms in a hot, lightly oiled pan without crowding; finish cooking them separately before adding to the sauce.
Meat is tough or dry
Do not over‑cook the mince; brown quickly over high heat and then let it finish cooking gently in the sauce.
Storage
Refrigerator: Store sauce and cooked pasta separately in airtight containers for up to 4 days.
Freezer: Freeze sauce in portion‑size containers for up to 3 months; pasta can be frozen for 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce improves after a night in the fridge; make it up to 2 days ahead and reheat gently before adding pasta.
- Cook the pasta al dente, toss with a little olive oil, and freeze; combine with reheated sauce when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Pasta Polonaise in Italian cuisine?
Pasta Polonaise is a family‑style Italian comfort dish that blends the hearty flavors of a Bolognese‑type meat sauce with the rustic addition of bacon and mushrooms, reflecting the tradition of using pantry staples to create a rich, satisfying meal for the whole family.
What are the traditional regional variations of Pasta Polonaise in Italy?
While the core ingredients—minced meat, tomato, and pasta—remain consistent, northern regions often add pancetta or speck and use short‑rib pasta, whereas southern versions may incorporate extra garlic, chili flakes, or a splash of red wine for a brighter profile.
How is Pasta Polonaise traditionally served in Italian households?
It is typically served hot, tossed with al‑dente penne or rigatoni, and finished with a generous shaving of hard sheep’s cheese such as kefalotyri or pecorino, accompanied by a simple green salad and crusty bread.
On what occasions is Pasta Polonaise traditionally enjoyed in Italian culture?
Pasta Polonaise is a popular weeknight dinner but is also prepared for family gatherings, holidays, and casual weekend meals because it can be made in large batches and reheated without losing flavor.
How does Pasta Polonaise fit into the broader Italian cuisine tradition?
It exemplifies the Italian principle of slow‑cooked sauces (sugo) that develop depth over time, using humble ingredients like carrots, onions, and stock cubes to create a sauce that coats pasta beautifully—a hallmark of comfort food across Italy.
What are the authentic traditional ingredients for Pasta Polonaise versus acceptable substitutes?
Authentic ingredients include pork and beef mince, bacon, carrots, onions, garlic, mushrooms, tomato passata, OXO (or similar) stock cubes, dried thyme, oregano, bay leaves, and kefalotyri cheese. Substitutes can be ground turkey for the mince, pancetta for bacon, and pecorino romano for the cheese.
What other Italian dishes pair well with Pasta Polonaise?
A crisp arugula salad with lemon vinaigrette, roasted vegetables, or a simple antipasto platter of olives and cured meats complement the richness of Pasta Polonaise, while a glass of Chianti or Montepulciano d'Abruzzo balances the flavors.
What makes Pasta Polonaise special or unique in Italian cuisine?
The inclusion of bacon and sautéed mushrooms adds a smoky, earthy dimension not always present in classic Bolognese, while the use of kefalotyri cheese provides a salty, tangy finish that sets it apart from typical Parmesan‑topped pastas.
What are the most common mistakes to avoid when making Pasta Polonaise?
Common errors include over‑cooking the bacon (which can become bitter), crowding the pan when sautéing mushrooms (leading to soggy mushrooms), and simmering the sauce too aggressively, which can toughen the meat and cause the sauce to scorch.
Why does this Pasta Polonaise recipe use a long 3‑hour simmer instead of a shorter cooking time?
A low, slow simmer allows the flavors from the bacon, mushrooms, and mixed mince to meld fully, reduces the tomato passata into a thick, glossy sauce, and tenderizes the meat without drying it out, resulting in a richer, more cohesive dish.
What does the YouTube channel Culinary Exploration specialize in?
The YouTube channel Culinary Exploration specializes in detailed, step‑by‑step home cooking tutorials that blend classic techniques with family‑secret recipes, focusing on comfort foods from around the world and providing practical tips for everyday cooks.
Last updated: August 30, 2026
