Comforting, cozy, and just a little indulgent, this penne bolognese simmers ground beef, tomato, red wine, and herbs into a rich, savory sauce. Perfect with penne, topped with Parmesan.
If you could bottle the smell of a pot of bolognese quietly bubbling away on the stove, I’d wear it as perfume. Even if it made me smell like a trattoria at dinnertime. This penne bolognese is all about hearty simplicity: deeply savory, a little creamy at the end, and the kind of thing you’ll want to eat curled up with fuzzy socks and a second glass of wine (you know, the one leftover from cooking). It’s a great way to turn pantry staples and a humble pack of ground beef into something deeply satisfying. You can dress it up or down, serve it for friends or just yourself, and honestly… leftovers the next day are kind of magical.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Penne Bolognese
It’s not fancy, just solid, soul-warming food. Great when you’re craving something cozy without requiring a culinary degree or seven specialty ingredients.
- Hearty but not heavy: The sauce has depth and richness, but thanks to milk and a touch of sweetness, it stays balanced.
- Weeknight doable: The whole thing comes together in under an hour, with plenty of stirring breaks for sips of wine.
- Familiar flavors, little upgrade: It’s your usual pasta night—just with a bit more oomph and a slow-cooked vibe.
- Leftovers? Yes please: Letting it sit overnight only makes it better. It gets sassier, somehow.
- Pasta flexibility: If penne’s not your jam, swap in rigatoni or even spirals. That sauce clings like a champ.
Ingredient Notes
This one’s all about layering flavor. Nothing fancy, but each part pulls its weight.
- Olive oil: Rich, silky, and gives the veggies a running start toward deliciousness.
- Onion, carrot, celery: The classic soffritto trio—sweet, earthy, and the flavor backbone of the sauce.
- Garlic: Just two cloves, but they bring a low-key bite that balances the sweetness of the veggies.
- Tomato paste: It adds deep, concentrated tomato flavor (and makes everything smell toasty once it hits the pan).
- Ground beef (or beef and pork): Beef keeps things hearty. Pork makes it a little richer and bouncier in texture.
- Dry red wine: Adds a whisper of acidity and complexity. Use something you’d drink… but maybe not your fanciest bottle.
- Crushed tomatoes or passata: Both work. Crushed tomatoes offer more texture. Passata gives a super smooth finish.
- Worcestershire sauce: Not traditional, but just trust—it sneaks in umami and rounds out the beefiness.
- Italian seasoning: All the usual suspects (oregano, basil, thyme) in one easy shake.
- Sugar: Just enough to soften the tomatoes’ acidity without tipping into sweetness.
- Penne pasta: Sturdy tubes that trap that rich sauce in every bite.
- Whole milk: Added at the end to mellow and make it luxuriously silky.
- Grated Parmesan: Salty, nutty, and a must on top (don’t skip it).
- Fresh basil or parsley: Adds brightness to all that rich, saucy goodness on the plate.
How To Make This Penne Bolognese
Let’s turn that pile of humble ingredients into a pot of magic, shall we? It’s mostly about patience and stirring with purpose.
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Sauté the veggies: Warm the olive oil in a large pot over medium heat, then toss in the finely diced onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until everything softens and starts to sing together (you’ll smell it). If they start browning too much, dial down the heat.
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Bloom the garlic and tomato paste: Stir in minced garlic and that bold tomato paste. Cook for 3 to 4 minutes. This part makes it smell like an Italian grandma just moved in. You want the tomato paste to deepen and darken slightly.
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Add the meat: Crank the heat to medium-high and add your ground beef (or beef-pork mix). Break it up with a wooden spoon as it cooks—no big clumps. Give it about 5 to 8 minutes until the meat’s no longer pink and starting to get some nice crispy edges.
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Deglaze with wine: Pour in the red wine. Stir well and let it simmer for 3 to 5 minutes. It’ll reduce a bit, lifting up all that good stuff stuck to the bottom of the pot. Don’t skip this—it’s flavor gold.
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Simmer the sauce: Add the crushed tomatoes, Worcestershire, Italian seasoning, and sugar. Stir it all up, bring to a gentle simmer, then reduce heat to medium-low. Partially cover and let it simmer for 15 minutes. Give it a stir every few minutes so nothing sticks.
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Boil the penne: While the sauce does its thing, bring a big pot of salted water to a boil. Cook the penne until just al dente, then drain. Save a cup of pasta water—it’s liquid gold.
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Creamy finish: Remove the sauce lid and stir in the milk. This mellows the sauce and brings it all together. Taste and adjust seasoning (needs salt? Bit more pepper? You do you).
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Mix it up: Add the drained pasta to the sauce and toss thoroughly. Add spoonfuls of that reserved pasta water to loosen things if needed until it’s glossy and clinging just right.
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Serve and top: Pile into bowls and shower with grated Parmesan. Sprinkle chopped basil or parsley for color and a fresh kick.
Storage Options
This penne bolognese holds up surprisingly well, which is great news if you’re the sort of person who plans lunch while still eating dinner. (Same.)
For the fridge, just let the pasta cool completely before transferring it to an airtight container. It’ll keep happily for about 3 to 4 days. The flavors deepen as it sits—so honestly, the day-after version might taste even better.
Want to freeze it? Totally doable. I recommend freezing just the sauce, not the pasta. Portion it into freezer-friendly containers and it’ll keep for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight, then reheat gently in a pot. Add a splash of milk or water to loosen it a bit.
Reheating leftovers is easy: just warm gently on the stove or in the microwave. A little saved pasta water or regular water can help wake up the sauce if it’s thickened too much. Always reheat with a little patience—it rewards you.
Variations and Substitutions
There’s a lot of room to play here, especially if your fridge or pantry is looking a little “curious.” Let’s get creative.
- Meat swap (or none at all): Try ground turkey or chicken for a lighter version. Or skip meat entirely and bulk up with lentils or finely chopped mushrooms.
- Dairy-free? Use unsweetened oat milk or even coconut milk instead of whole milk. It’ll round out the sauce without creaminess overload.
- Different pasta shape: No penne? No problem. Rigatoni, fusilli, or even wide egg noodles will play nicely with that sauce.
- Spicy kick: Stir in a pinch (or three) of crushed red pepper flakes with the garlic. It’ll warm things up without throwing off the balance.
- Deeper veggie flavor: Up the ante by roasting the carrots and onions first, or toss a bay leaf into the simmer for a whisper of earthiness.
What to Serve with Penne Bolognese
This pasta brings the cozy, but a little something on the side can turn it into a full-on experience. Here’s what I love alongside it.
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A crisp green salad with a zippy vinaigrette balances the lusciousness of the sauce. Bitter greens like arugula or radicchio especially cut through that rich tomato-meat mix the right way.
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Garlic bread (or cheesy bread, if you’re going rogue) is practically required. Use it to scoop up the last bits of sauce. Skipping it feels illegal.
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A big bowl of acorn squash soup makes this a meal with seasonal flair. The sweet creaminess of the soup plays surprisingly well with the tomato base of the pasta.
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Steamed or sautéed greens (like rainbow chard or spinach) are great for contrast. Bonus points if you add a little lemon or chili flake on top—bright, punchy, and vibrant.
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For dessert? I mean, if you’re already in Italian mode, nothing beats a cold, creamy tiramisu cup pulled from the fridge while your pasta coma sets in.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make penne bolognese in advance?
Yes, and honestly, it might taste even better the next day. The sauce continues to deepen and mellow as it rests. Make the sauce a day early, let it cool completely, and store it in the fridge. When ready to eat, warm it up gently and toss with freshly cooked pasta. If it thickens too much in the fridge, just add a splash of milk or water while reheating.
What wine should I use in the sauce?
A dry red works best—nothing sweet. Think chianti, merlot, or a cabernet. Don’t overthink it, though. Use something you’d be fine sipping on. And if you don’t have wine or prefer not to use it, you can swap in low-sodium beef broth or even a bit of balsamic vinegar (just a splash) for depth.
Can I use milk alternatives in this recipe?
Absolutely. The milk is there to smooth things out and mellow the acidity of the tomatoes. Unsweetened oat or almond milk will do nicely. Just avoid anything overly sweet or flavored (vanilla milk in bolognese? Please, no). Full-fat canned coconut milk also works if you’re into a richer, slightly tropical twist.
Do I really need to save pasta water?
If you want restaurant-level pasta, yes! Pasta water helps the sauce cling to the noodles and adds a bit of silky texture thanks to the starch. Just scoop out a cup before draining your pasta—you probably won’t need all of it, but it’s nice insurance if your sauce is too thick. It’s a little tip with big payoff.
Comforting Penne Bolognese
Ingredients
For the Sauce
- 2 tbsp (30 ml) olive oil
- 1 medium onion finely diced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 2 cloves (2) garlic minced
- 2 tbsp (32 g) tomato paste
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1/2 cup (120 ml) dry red wine
- 1 28-oz can (800 g) crushed tomatoes or passata
- 2 tsp (10 ml) Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp sugar
- salt and pepper to taste
- 1/2 cup (120 ml) whole milk
For the Pasta & Serving
- 12 oz (340 g) penne pasta
- 1 cup (240 ml) reserved pasta cooking water
- freshly grated Parmesan cheese for serving
- fresh basil or parsley chopped, for garnish
Equipment
- Large pot
- wooden spoon
- Pasta Pot
Instructions
- Warm the olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook 5–7 minutes until soft, stirring occasionally. Lower heat if veggies start to brown.
- Add minced garlic and tomato paste. Cook 3–4 minutes, stirring, until fragrant and tomato paste darkens.
- Increase heat to medium-high. Add ground beef (or beef-pork mix). Break up meat as it cooks, about 5–8 minutes, until no longer pink and starting to crisp.
- Pour in red wine to deglaze the pan. Stir, scraping any bits from the bottom. Simmer 3–5 minutes until reduced slightly.
- Add crushed tomatoes, Worcestershire sauce, Italian seasoning, and sugar. Stir, bring to a gentle simmer, then reduce heat to medium-low. Partially cover and simmer 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne until al dente. Reserve 1 cup of pasta water, then drain.
- Uncover sauce and stir in the milk. Taste and adjust salt and pepper as needed.
- Add drained pasta to the sauce. Toss well, adding reserved pasta water as needed to achieve a glossy, clinging sauce.
- Serve in bowls. Top with plenty of grated Parmesan and a sprinkle of chopped basil or parsley.
