Perfect Penne Bolognese, Wow

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (peeled and roughly chopped)
• 1 stick Celery Stalk (roughly chopped)
• 1 medium Carrot (peeled and roughly chopped)
• 2 cloves Garlic (minced)
• 1 pound Ground Beef (80/20 lean-to-fat ratio)
• 0.5 cup Dry White Wine (or dry vermouth)
• 15 ounce Crushed Tomatoes (canned, no added salt)
• 3 tablespoons Tomato Paste (concentrated)
• 2 cups Beef Broth (low‑sodium)
• 2 teaspoons Dried Oregano
• 1 teaspoon Red Pepper Flakes (adjust to taste)
• 3 tablespoons Balsamic Vinegar
• 1 cup Whole Milk (full‑fat for richness)
• 12 ounces Penne Pasta (dry, about 340 g)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Mirepoix

   Roughly chop the onion, celery stalk, and carrot. Place them in the food processor and pulse until finely minced, scraping down the sides as needed.

   Time: PT5M

2. Sauté the Vegetables

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the minced vegetables and sauté, stirring occasionally, until they turn soft and start to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Add Garlic

   Add the minced garlic to the pan and cook for 45 seconds to 1 minute, until fragrant but not browned.

   Time: PT1M

   Temperature: Medium‑high

4. Brown the Ground Beef

   Push the vegetables to the side, add a splash more oil if needed, and add 1 lb ground beef. Break it up with the wooden spoon, cooking until most of the pink disappears and the meat is lightly browned, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high

5. Deglaze with Wine

   Pour in ½ cup dry white wine (or vermouth). Stir, scraping up any browned bits, and let the liquid reduce until almost evaporated, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Add Tomatoes and Seasonings

   Stir in the 15‑oz can of crushed tomatoes, 3 tbsp tomato paste, 2 cups beef broth, 2 tsp dried oregano, 1 tsp red pepper flakes, and 3 tbsp balsamic vinegar. Mix well.

   Time: PT2M

7. Simmer the Sauce

   Bring the mixture to a gentle simmer (small bubbles), then lower the heat to maintain a low simmer. Cook uncovered for 60 minutes, stirring occasionally.

   Time: PT60M

   Temperature: Low simmer

8. Finish with Milk

   Stir in 1 cup whole milk, then continue to simmer gently for another 45 minutes, stirring occasionally, until the sauce is thick and glossy.

   Time: PT45M

   Temperature: Low simmer

9. Season

   Taste the sauce and season with salt and freshly ground black pepper as needed.

   Time: PT2M

10. Cook the Penne

    While the sauce finishes, bring a large pot of salted water to a boil. Add 12 oz penne and cook according to package directions until al dente, usually 10‑12 minutes. Drain, reserving ½ cup pasta water.

    Time: PT12M

    Temperature: Boiling

11. Combine Pasta and Sauce

    Add the drained penne to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water.

    Time: PT3M

12. Plate and Garnish

    Serve the penne in bowls, top with freshly grated Parmesan and a sprinkle of chopped parsley.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Celery Stalk: fennel stalk
• Instead of Carrot: parsnip
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Ground Beef: ground pork, ground veal, ground turkey
• Instead of Dry White Wine: extra‑virgin olive oil (2 tbsp)
• Instead of Crushed Tomatoes: whole peeled tomatoes, crushed by hand
• Instead of Tomato Paste: extra‑virgin olive oil (1 tbsp) + extra tomato puree
• Instead of Beef Broth: vegetable broth, water + bouillon cube
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Red Pepper Flakes: cayenne pepper (¼ tsp)
• Instead of Balsamic Vinegar: red wine vinegar (1 tbsp) + a pinch sugar
• Instead of Whole Milk: half‑and‑half (½ cup)
• Instead of Penne Pasta: rigatoni, ziti
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: fresh basil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Food Processor
• Large Skillet or Dutch Oven
• Wooden Spoon
• Measuring Cups and Spoons
• Large Pot
• Colander
• Cheese Grater
• Knife

Critical Steps — Do Not Skip

• Finely mincing the mirepoix so it melts into the sauce.
• Browning the ground beef without over‑cooking it.
• Reducing the wine completely before adding liquids.
• Simmering low and slow for the full hour before adding milk.
• Adding milk at low temperature to avoid curdling.

Chef Tips from the Video

• Use a good quality dry white wine; it adds depth without overwhelming the sauce.
• Add a pinch of nutmeg with the milk for an extra layer of flavor (optional).
• Finish with a drizzle of extra‑virgin olive oil just before serving for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sauce (without pasta) in a freezer‑safe bag for up to 2 months; reheat and combine with freshly cooked pasta.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be made up to the milk step a day ahead; refrigerate and reheat gently before adding milk.
• Cooked pasta can be tossed with a little olive oil and stored separately to prevent sticking.

Frequently Asked Questions