Penne with bacon bolognese sauce

By admin
07 June 2014

Italians believe a decent bolognese sauce should simmer for ages for the flavour to develop fully but this shortcut is great for busy cooks.

Serves 6-8 Preparation time: 5 min Cooking time: 25-30 min

  • 30 ml (2 T) oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 250 g bacon, cut into small pieces
  • 1 kg lean beef mince
  • salt and freshly ground black pepper
  • 100 ml red wine
  • 2 cans (400 g each) tomatoes
  • 1 can (65 g) tomato paste
  • 30 ml (2 T) brown sugar
  • 60 ml (¼ c) finely chopped mixed herbs
  • 250 g penne pasta, cooked according
  • to the packet instructions
  • 125 ml (½ c) grated Cheddar cheese
  • fresh oregano to garnish

1 Heat the oil in a large frying pan and stir-fry the onion, garlic, celery and bacon for a

few minutes or until the bacon is done.

2 Stir in the mince and stir-fry for a few minutes until done but not browned. Season

with salt and pepper. Add the wine, canned tomatoes, tomato paste, sugar and herbs.

Reduce the heat and simmer for about 20 minutes.

3 Preheat the oven grill.

4 Divide the pasta among 6 ovenproof bowls. Top with generous servings of the

sauce. Sprinkle with cheese and put under the grill to melt the cheese.

5 Garnish with oregano and serve with a green salad.

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