Chunky Penne Bolognese Food

CHUNKY BOLOGNESE SOUP WITH PENNE

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.

PENNE BOLOGNESE

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.

CHICKEN BOLOGNESE WITH PENNE

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.

SPAGHETTI BOLOGNESE

Steps:

• In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
• Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
• Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

CHUNKY PENNE BOLOGNESE

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.

ITALIAN PENNE BOLOGNESE

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.

BAKED PENNE BOLOGNESE CASSEROLE

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.