Best Chunky Bolognese Soup With Penne Recipes

Chunky Penne Bolognese image

Provided by JackieOhNo

Categories Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
2 carrots, chopped, about 1 cup
1 onion, chopped, about 1 cup
1 celery rib, chopped, about 1/2 cup
1/2 teaspoon salt
1/2 cup red wine
1 (24 ounce) jar marinara sauce
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 lb penne pasta
1 cup frozen peas, thawed
1 tablespoon chopped fresh parsley

Steps:

In large nonstick skillet over medium-high heat, cook beef, carrots, onion, celery and salt, stirring occasionally, until browned, 6-7 minutes. If desired add wine; cook 1 minute. Stir in sauce and tomatoes.
Cover; bring to boil. Over low heat, cook 30 minutes or until vegetables are tender. Meanwhile, cook pasta according to package directions. Stir peas into sauce; cook until heated through, about 2 minutes. Drain pasta; transfer to serving bowl. Top with sauce and sprinkle with parsley.

Nutrition Facts : Calories 434, Fat 12.1, SaturatedFat 3.8, Cholesterol 38.6, Sodium 671.4, Carbohydrate 61.6, Fiber 8.1, Sugar 10.8, Protein 17.9

Penne Bolognese image

Provided by Leslie in Texas

Categories Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1/2 lb lean ground beef
1/2 cup dry white wine
1/3 cup no-added-salt tomato paste
1 2/3 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
12 ounces penne pasta
1/4 cup fresh parsley, chopped (optional)
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese

Steps:

In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
Stir in the beef and cook until no longer pink, about 4 minutes.
Add the wine and cook until the liquid has evaporated, about 5 minutes.
Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.
Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.