Penne With Ragu Bolognese Recipes

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.

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

Steps:

• In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and garlic, over high heat, and stir into the vegetables. Keep stirring to keep the meat from sticking together until browned. Add the tomato paste, cook 1 minute. Add wine and simmer over medium-low heat for 10 minutes until almost dry. Add UP TO 3 cups chicken broth, and simmer 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. Add pasta water if needed. When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and toss so that the pasta is evenly coated by the ragu. Top with grated cheeses.

Steps:

• in a large heavy pot heat oil and butter.
• add onions, celery, carrots, garlic and cook until vegetables are translucent.
• add the meats and stir, cooking until no longer pink 10-15 minutes.
• drain excess fat from pan and return to heat.
• add milk and cook until almost dry, about 10 minutes.
• add tomatoes and herbs and simmer about 15 minutes.
• add wine and broth, bring to a boil.
• lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
• season with salt and pepper to taste.