Best Penne Bolognese Recipes

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TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

CHICKEN BOLOGNESE WITH PENNE



Chicken Bolognese with Penne image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground chicken
1/2 cup finely chopped red onion
4 cloves garlic, minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice
Salt and freshly ground black pepper
1 pound penne pasta
1/2 cup grated Parmesan, plus more for garnish
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
  • Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
  • Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.

PENNE BOLOGNESE



Penne Bolognese image

This is a streamlined version of the classic Bolognese meat sauce that is fairly low fat. The penne pasta is perfect for trapping the chunky sauce, but you can substitute other sturdy pasta shapes, such as rigatoni or ziti. Serve with a salad, crusty garlic bread and a good Italian red wine for a great meal!

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.

BAKED PENNE BOLOGNESE CASSEROLE



Baked Penne Bolognese Casserole image

This recipe is from meals.com. It is extremely affordable, quick and tasty. I find you really need the wine for the flavour. Great for leftovers or to freeze.

Provided by CC G

Categories     Penne

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dry penne pasta, prepared according to package directions
8 ounces lean ground beef
1 onion, chopped
3 garlic cloves, finely chopped
1 (12 ounce) can tomato paste
1 cup warm water
1 cup milk
1/3 cup dry red wine or 1/3 cup water
4 teaspoons beef flavor instant bouillon
1 tablespoon dried Italian herb seasoning
2 cups mozzarella cheese or 2 cups your favorite cheese

Steps:

  • PREHEAT oven to 350°F.
  • COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in tomato paste, water, milk, wine, bouillon and Italian herb seasoning; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
  • LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
  • BAKE for 20 to 25 minutes or until heated through.

CHUNKY BOLOGNESE SOUP WITH PENNE



Chunky Bolognese soup with penne image

This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta - ideal to aid muscle recovery after exercise

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Pasta, Supper

Time 45m

Number Of Ingredients 12

2 tsp rapeseed oil
3 onions, finely chopped
3 large carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely chopped
250g pack 5% fat steak mince
500g carton passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 sprigs fresh thyme
100g wholemeal penne
45g finely grated parmesan, plus extra to serve

Steps:

  • Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
  • Add the meat and stir well so it breaks down as it cooks. Once it's turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
  • Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
  • If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it's thickened.

Nutrition Facts : Calories 337 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

PENNE ALLA BOLOGNESE BIANCO



Penne Alla Bolognese Bianco image

I first became aware of this recipe while reading a book. While the author gave an outline of ingredients for the sauce, there were no amounts or directions. So - I made it my mission to find a recipe similar to the one I read about. This is what I have created based on several online recipes and what I like. I hope you like it too.

Provided by KelBel

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 teaspoon salt
1 teaspoon ground pepper
1 lb mild Italian sausage, removed from casings and crumbled
1/2 lb ground beef
1 cup dry white wine
1 cup beef stock
1 cup chicken stock
8 ounces cremini mushrooms, chopped
1/3 cup half-and-half cream
1 lb penne pasta
1/2 cup flat leaf parsley
1/2 cup parmesan cheese, divided

Steps:

  • Pour a very thin coat of olive oil over the bottom of a large sauté pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and sauté, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
  • Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Mix together the beef and chicken stock and pour 1 1/2 cups into the pan. Continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occasionally. Bring a large pot of salted water to a boil.
  • Stir in the chopped mushrooms and the remaining 1/2 cup stock mixture. Continue simmering another 10 minutes. Pour over the Half & Half and fold to mix, then turn off heat and cover.
  • When the pasta water is at a full boil, add penne and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsley and most of the grated cheese (reserve some for garnish).
  • Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little pasta water if too thick. Serve hot, with grated parmesan on top.

Nutrition Facts : Calories 769, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.3, Sodium 1688.1, Carbohydrate 74.1, Fiber 10.2, Sugar 4.9, Protein 33.9

BAKED PENNE BOLOGNESE



Baked Penne Bolognese image

Make and share this Baked Penne Bolognese recipe from Food.com.

Provided by Karen in MA

Categories     Penne

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
1/2 lb ground beef
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried thyme
1 medium yellow onion, diced
5 -6 medium garlic cloves, minced
1 (28 ounce) can whole tomatoes
1 (15 ounce) can tomato puree
8 ounces penne pasta
1 tablespoon sugar
1 -2 ounce dry red wine
4 ounces mozzarella cheese, shredded
1 ounce parmesan cheese, freshly grated
shredded fresh basil

Steps:

  • Preheat a 3-quart lidded sauté pan or pot over medium-high heat.
  • Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease.
  • Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic.
  • Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time).
  • Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente."
  • When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta.
  • After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce - use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal.
  • Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes.

Nutrition Facts : Calories 433.3, Fat 19.3, SaturatedFat 6.7, Cholesterol 44.8, Sodium 245.5, Carbohydrate 48.4, Fiber 8, Sugar 10.4, Protein 18.8

ITALIAN PENNE BOLOGNESE



Italian Penne Bolognese image

Make and share this Italian Penne Bolognese recipe from Food.com.

Provided by papergoddess

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 -1 1/2 lb penne pasta
6 slices bacon, sliced thin
1/2 lb ground chicken
1/2 lb ground beef
1/2 lb Italian pork sausage
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1 small zucchini, chopped
5 garlic cloves, minced
1 (28 ounce) can whole tomatoes or 1 (28 ounce) can diced tomatoes, pureed in the blender
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup dry red wine
1 1/2 teaspoons rosemary
1 teaspoon ground nutmeg
1/4 cup sauterne or 1/4 cup marsala
1 cup fat-free evaporated milk (or regular)

Steps:

  • Sauté bacon until fat is rendered; drain fat.
  • Add ground chicken, beef, and sausage; brown and drain fat.
  • Add onion, celery, carrot, zucchini, and garlic; sauté until onion is clear.
  • Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
  • Add Sauterne or Marsala; simmer 10 minutes.
  • Add evaporated milk to smooth out sauce.
  • Serve over hot cooked penne pasta.

Nutrition Facts : Calories 726.8, Fat 26.7, SaturatedFat 9, Cholesterol 94.1, Sodium 1060.8, Carbohydrate 85.1, Fiber 13.3, Sugar 17.2, Protein 33

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PENNE



Mushroom Bolognese With Whole Wheat Penne image

This heart smart entree replaces the traditional meat in its Bolognese sauce with mushrooms. It is an excellent source of fiber and is low in both calories, sodium, cholesterol and fat (and contains zero trans fat). Clipped from the Detroit paper, they credit Darlene Zimmerman for this recipe. Unlike traditional Bolognese sauce, this comes together in about 45 minutes. When I submitted this, Zaar showed 1 serving as having 93% fat or something insane like that...you have to divide by 6 to get the real deal. The newspaper posted it as having 355 calories, 8 grams fat, 0 trans fat, 54 grams carbo, 16 grams protein, 510 mg sodium, 157 mg calcium, 7 grams fiber. Food exchanges: 2 starch, 4 vegetables, 2 fat. I am only providing all that detail because it looks confusing when I say this is a lowfat, healthy dish and the nutritional values don't support that! :-)

Provided by Epi Curious

Categories     Penne

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium red onion, finely chopped
3 carrots, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
8 ounces mushrooms, coarsely chopped
3/4 cup dry red wine
6 ounces tomato paste
14 1/2 ounces reduced-sodium fat-free chicken broth
1/2 cup half & half light cream
1/2 teaspoon salt
1/2 cup parmesan cheese, plus
1 tablespoon grated parmesan cheese
6 cups whole wheat penne (measurement after cooking)

Steps:

  • In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
  • While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
  • To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.

Nutrition Facts : Calories 552, Fat 11.3, SaturatedFat 4, Cholesterol 15.5, Sodium 612, Carbohydrate 93.1, Fiber 11.7, Sugar 6.8, Protein 22.6

PENNE WITH CLASSIC BOLOGNESE MEAT SAUCE



Penne With Classic Bolognese Meat Sauce image

Make and share this Penne With Classic Bolognese Meat Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)
cracked black pepper, to taste
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 pinches allspice (the secret ingredient)
1/2 medium Spanish onion
1 cup fat free low-sodium beef broth
1/3 cup red wine
1 (28 ounce) can crushed tomatoes
2 -3 tablespoons chopped fresh flat-leaf parsley
1 lb penne (or rigatoni)
grated parmigiano-reggiano cheese

Steps:

  • In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
  • Add in garlic, crushed red pepper, and allspice.
  • Grate the onion, using a hand-held grater, directly over the pan.
  • Cook another 3-5 minutes to soften the onion.
  • Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
  • Add in tomatoes and parsley; give the pan another good shake (or stir).
  • Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
  • Toss meat sauce with pasta; top with grated cheese.
  • Serve with green salad and bread.

Nutrition Facts : Calories 728, Fat 19.7, SaturatedFat 7, Cholesterol 77.1, Sodium 506.4, Carbohydrate 105.4, Fiber 15.6, Sugar 8.1, Protein 31.5

ROSE'S BAKED PENNE WITH BOLOGNESE SAUCE



Rose's Baked Penne with Bolognese Sauce image

My husband wanted Bolognese Sauce and I just decided to bake it so I could clean up and only have this pan. Just wanted to sit down,I'm sure some of you share that feeling. Enjoy

Provided by Rose Rauhauser

Categories     Beef

Time 2h30m

Number Of Ingredients 12

extra virgin olive oil to lightly coat pan
3 stalks of celery diced in fine slivers
3 long carrots diced in find slivers
1 vidalia onion diced
1 large can of italian tomatoes in the juice
2 or 3 cloves of garlic minced
2 lbs. ground beef
1 large can of tomato paste
8 or more large fresh basil leaves chopped
1/4 or so chopped fresh flat parsley
1/4 freshly grated pecorino romano cheese
a little salt and pepper

Steps:

  • 1. In a pot large enough to hold all ingrediants. Coat the bottom of pan with olive oil and saute onion, celery, carrots until translucent, add garlic and saute, add ground beef and break up in pan until all redness is gone, add parsley, basil, tomatoes and tomato paste....stir thoroughly so that paste is incorporated into the sauce. Add a little salt and black pepper, if you want it. I also add about a cup of red wine but you don't have to. Simmer on very low heat for 30 minutes, stir and add grated cheese stir thoroughly until absorbed and continue very low for another 15 minutes. Remove from heat and let settle. At this time you can make your pasta, I use Penne but you can use any pasta that absorbes and holds meat sauce well. You can serve it this way and just put the sauce with the pasta and grated cheese on it.
  • 2. If you desire to bake it: Mix some of the sauce with Ricotta cheese a small container, mozerella cheese shredded and some grated cheese mix thoroughly through the pasta. Put the rest of the sauce on top of the mixed pasta, add more shredded mozzerella enough to cover the entire top. Bake at 325 for 30minutes maybe more, cheese should be melted thoroughly on top. Enjoy

TURKEY BOLOGNESE WITH PENNE



TURKEY BOLOGNESE WITH PENNE image

Categories     turkey     Sauté     Low Fat

Yield Serves 4 Dinner Portions

Number Of Ingredients 13

1 pound groud lean turkey
2 tsp olive oil
2/3 cup finely diced onion
1/2 cup finely diced carrot
3 garlic cloves finely diced
1/4 cup canned diced tomatoes, drained
1/2 cup dry white wine
2 TB chopped fresh Italian parsley
2 TB chopped fresh basil
2 TB whipped cream cheese
Salt and pepper to taste
2 TB grated Reggiano Parmesan
1/2 pound (dry weight) cooked, hot penne

Steps:

  • Heat large non-stick saute pan over medium high heat. Add olive oil. Add ground turkey. Cook until no pink remains and slightly browned, breaking up large pieces as you stir. Add in carrots, onions and garlic. Cook until vegetables are softened (about 5 minutes). Add in wine and cook until almost all has evaporated (about 5 minutes). Stir in tomatoes, parlsey and basil. Heat tomatoes through. Season with salt and pepper. Stir in cream cheese until completely combined and melted. Toss with hot, al dente penne. Top with grated parmesan cheese and serve immediately.

PENNE BOLOGNESE



PENNE BOLOGNESE image

Categories     Beef

Yield 4-6 people

Number Of Ingredients 15

5 medium white mushrooms, cleaned and sliced
1/4 cup olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 pound finely ground lean beef
1 16-ounce can plum tomatoes, with juice
2 bay leaves
1/4 cup Cabernet Sauvignon
1/4 cup beef broth
Pinch of oregano
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
4 tablespoons freshly grated Parmigiano-Reggiano
1 pound penne (or spirali pasta), cooked al dente

Steps:

  • Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes. Drain, chop finely, and reserve. Heat the oil in a large skillet over medium-high flame and sauté the onions for 3 to 4 minutes, or until lightly browned. Add the blanched mushrooms, garlic, and ground beef, and continue to cook and stir for 7 to 8 minutes, until the meat is browned. Coarsely chop the tomatoes and add with their juice, then bay leaves, wine, broth, and oregano. Bring to a boil, reduce the heat to low, and simmer for 15 minutes. Remove the bay leaves. Add the butter and parsley and season with salt and pepper. Sprinkle and stir in the Parmigiano-Reggiano and serve over the cooked pasta.

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