Pasta penne with bolognese sauce

Grab a quick bite to eat with this easy-to-cook Italian pasta penne with bolognese sauce ready in half an hour.

30 minutes 4 people Main course
Pasta penne with bolognese sauce


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  • Penne pasta 400 gram
  • 1 onion
  • 2 cloves of garlic
  • 2 cans of diced tomatoes
  • 4 or 5 (fresh) leaves 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
Pasta penne with bolognese sauce ingredients
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Kitchen equipment

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  • Kitchen cloth
  • Chef's knife + cutting board
  • 1 medium-sized pot
  • 1 saucepan
  • Wooden spoon


30 minutes 4 people Main course

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Preparation – 10 minutes

Start by dicing the onion. Finely chop the two cloves of garlic and set them aside. Clean the white button mushrooms using a clean and dry kitchen cloth, and remove stems. Slice all of the mushrooms up and set them aside for a while.

Grate the parmesan cheese; add as much as you like at the end of this recipe. More cheese does make this recipe saltier, 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 an expensive bottle of wine if you think it has good flavours.

Add the penne pasta to a pan with boiling 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 (close with the lid on the pan).

Making the bolognese sauce – 20 minutes

Pasta bolognese
Pasta penne with bolognese sauce

Place a frying pan on medium-high heat and add the olive oil. 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 until the beef has changed its colour from pink to light brown. Add some pepper and salt and 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 them 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 basil leaves and stir the sauce.

When the tomato sauce gets hot, you can add the wine. The wine will add an extra dimension to the flavours. Let it cook for about 5 to 10 minutes while stirring lightly.

Let's eat!

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. Enjoy your meal!

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