Spaghetti Bolognese Sauce With Penne Pasta Recipe

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

1. 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

2. Slice Bacon

   Take frozen bacon strips, slice each strip into thin pieces and set aside in a bowl.

   Time: PT5M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Combine Mushrooms

   Transfer the browned mushrooms back into the main pot with the sauce base.

   Time: PT1M

10. 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

11. Add Mince to Pot

    Add the browned mince to the pot, stirring to incorporate with the sauce and vegetables.

    Time: PT1M

12. 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

13. 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

14. Final Seasoning

    Taste the sauce and finish with a pinch of salt and additional black pepper if needed.

    Time: PT2M

15. 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

16. 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

17. 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