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Penne with Bolognase

 AIPC Foodservice Penne Rigate


  • 16 oz. Pasta Lensi Penne
  • 1 Tbsp. extra virgin olive oil
  • 2 oz. finely chopped pancetta
  • 1 lb. lean ground beef
  • 1 med onion, chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup dry red wine
  • 28 oz. tomatoes, blended until smooth
  • 1/2 cup heavy cream or milk
  • 1/8 tsp. ground nutmeg
  • Pepper, to taste
  • 1/2 cup shredded Parmesan cheese

Penne rigate con ragù alla bolognese

Prep Time: 00:10 (hr/min)

Cook Time: 00:10 (hr/min)

Serves: 8


Heat olive oil in large skillet. Cook pancetta until golden. Add beef, onions, carrots and celery and sauté 5 minutes, stirring often to break meat into fine pieces.

Add wine and cook until nearly evaporated, stirring occasionally. Stir in pureed tomatoes; simmer 30 minutes or to desired consistency.

Meanwhile, cook pasta according to directions. Drain.

Just before serving, stir in cream or milk, nutmeg and pepper to sauce. Serve immediately with pasta. Sprinkle with Parmesan cheese. Mangiare bene.

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