Penne alla Bolognese
The dish our name was always going to lead to. A slow, rich ragù folded through Bologna penne that keeps its bite to the last forkful.
Method
- Warm the olive oil in a heavy pan and gently cook the onion, carrot and celery for 10 minutes until soft.
- Add the garlic and beef, breaking it up, and cook until browned all over.
- Pour in the crushed tomatoes, season and simmer on low for at least an hour, stirring now and then.
- Cook the penne in well-salted boiling water according to the pack, then drain, keeping a splash of the cooking water.
- Toss the penne through the sauce with a little pasta water and serve with parmesan and basil.
Gluten free tip
Gluten-free pasta keeps its bite best when you drain it a minute early and finish it in the sauce.
