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Penne Pasta & Beef Bolognese
with Pecorino Cheese
30 MIN
2 Servings
From the Test Kitchen
In this recipe, quick-cooking bolognese, a classic Italian meat sauce, is paired with penne rigate. The ridged, tube-shaped pasta is perfect for holding onto the beef and aromatic soffritto—onion, carrot, and celery. Garnished with pleasantly salty pecorino cheese, this dish is a warming, comforting way to welcome fall.
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NutritionPER SERVING
-
Calories850 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Beef
- 1 14-Ounce Can Whole Peeled Tomatoes
- 2 cloves Garlic
- 1 Carrot
- 1 stalk Celery
- 1 Yellow Onion
- 2 Tbsps Tomato Paste
- ¼ tsp Crushed Red Pepper Flakes
-
6 oz Penne Rigate Pasta
- ¼ cup Grated Pecorino Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel the carrot; halve lengthwise, then thinly slice crosswise. Thinly slice the celery crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Brown the beef & start the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.
3
Cook the pasta:
While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Finish the sauce:
To the pan of browned beef and vegetables, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is cooked through and the sauce is slightly thickened.
5
Finish the pasta:
Add the cooked pasta and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel the carrot; halve lengthwise, then thinly slice crosswise. Thinly slice the celery crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Brown the beef & start the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.
3
Cook the pasta:
While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Finish the sauce:
To the pan of browned beef and vegetables, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beef is cooked through and the sauce is slightly thickened.
5
Finish the pasta:
Add the cooked pasta and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy!
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