Quick pasta penne with bolognese sauce
- Penne pasta 400 gram
- 1 onion
- 2 cloves of garlic
- 2 cans of diced tomatoes
- 4 or 5 (fresh) leafs of basil
- minced beef 500 gram
- 4 pieces of sun-dried tomatoes
- 8 white button mushrooms, normal size
- About 2 tablespoons of red wine
- Parmesan cheese, as much as wanted
- Regular olive oil
- Pepper and salt
Kitchen equipment needed
- Kitchen cloth
- Chef’s knife + cutting board
- 1 medium-sized pot
- 1 saucepan
- Wooden spoon
Preparation of the bolognese sauce (a.k.a. mise en place) — 10 minutes
Start off with dicing the onion. Finely chop the two cloves of garlic and set aside. Clean the white button mushrooms using a clean and dry kitchen cloth, and remove stems. Slice all of the mushrooms up and set aside for a while. Grate the parmesan cheese, you can add as much as you like at the end of this recipe. More cheese does make this recipe more salty, so keep that in mind. Chop up the (fresh) leaves of basil.
Use a waterproof chopping board and finely cut the sun-dried tomatoes. Those usually come in a can or a little pot. Open up the bottle of wine, taste and approve! It doesn’t have to be a very expensive bottle of wine, as long as you think it has good flavors.
Let’s make the bolognese sauce — 20 minutes
But first: add the penne pasta to a pan with boiling hot water. Add a pinch of salt to the water. Stir and let it cook throughout the creation of the bolognese sauce. Drain the pasta when ready, add some olive oil, stir and set aside (closed with the lid on the pan).
Now, let’s make the sauce! Place a frying pan on medium high fire and add the olive oil to it. Let the oil heat up, then add the chopped garlic and onions. Sauté the onions and garlic, when the mixture has gotten its glossy look add the minced beef. Stir the whole until the beef has changed its color from pink to light brown.
Add some pepper and salt, then add the sliced white button mushrooms to the mixture. Stir lightly with a wooden spoon. Continue doing this for about two or three minutes. Open up the two cans of diced tomatoes and add it to the sauce. Repeat this step for the sun-dried tomatoes. Stir until all of the ingredients are nicely divided throughout the frying pan. Lastly, add the (fresh) chopped leafs of basil and stir the sauce.
When the tomato sauce get’s hot you can mix in the wine. The wine will add an extra dimension to the flavors. Let it cook for about 5 to 10 minutes while stirring lightly.
Fetch some deep plates and add the penne pasta first, then the sauce. Add as much cheese as you want to the dish although the parmesan cheese can make the dish salty.