Penne Bolognese Pasta Bake
Recipes
When I first moved to Italy in 1987, I lived in Bologna in an apartment, right in the middle of the university, with two Italian and two German girls. Corinna was from Berlin and very tall, she always wore heels and walked very fast, with strides twice as long as mine. I had to run-walk to keep up with her as we explored the city together.
I noticed that the refrigerator in our apartment was very small, soon to find out that Italians shop every day and cook whatever looks good at that moment. The neighborhood veggie guy, fishmonger, or cheese vendor loved to share their recipes, and it didn’t take me long to become fascinated with the neighborhood food culture....
I noticed that the refrigerator in our apartment was very small, soon to find out that Italians shop every day and cook whatever looks good at that moment. The neighborhood veggie guy, fishmonger, or cheese vendor loved to share their recipes, and it didn’t take me long to become fascinated with the neighborhood food culture....
Serves 8
Authentic Penne Bolognese Pasta Bake
Ingredients
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 1 small onion, minced
- 1 clove garlic, minced
- 2 medium carrots, cut into small dice
- 2 celery stalks, cut into small dice
- 2 teaspoons salt plus a pinch, or to taste
- 12 ounces ground beef (may substitute pork, veal or turkey)
- 6 ounces sweet Italian sausage, loose
- 2 tablespoons dry white wine
- One 18.3 ounce jar jovial Diced Tomatoes
- 6 tablespoons (84 g) unsalted butter
- ²⁄3 cups (80 g) jovial All-Purpose Einkorn Flour or jovial No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour)
- 2½ cups hot whole milk
- 1 cup (100 g) Parmigiano Reggiano, grated
- 12 oz. jovial Penne, any variety
Instructions
Make the sauce:- In a very large skillet, cook olive oil, onion, and garlic on medium-low heat for 3 minutes, stirring occasionally. Add carrots and celery and 1 teaspoon of salt and cook for 3 minutes.
- Add in beef and sausage, breaking up in small pieces and stirring occasionally. Cook until the meat begins to brown and stick to the pan.
- Turn up the heat to medium. Add the wine and cook for 1 minute.
- Add the tomatoes and 1 teaspoon of salt. When the sauce beings to boil, lower the heat and cover, simmering for 30 minutes. Set aside.
- In a medium saucepan, melt the butter on low heat, then whisk in the flour until smooth and creamy.
- With a wooden spoon, stir the mixture in one direction while pouring in ½ cup of milk, at a time. When the milk is absorbed by the flour mixture, add more. At first, you will add milk quickly but then the mixture will need more time to thicken before you add more. Once the sauce is thick and smooth, mix it into the Bolognese sauce.
- Cook pasta for 2 minutes less than the cooking time indicated on the package. Drain. Mix into the tomato cream sauce. Mix in ¾ cup of the grated Parmigiano.
- Butter a 9 x 13-inch baking dish. Transfer the pasta to the dish and top with the remaining ¼ cup Parmigiano.
- You can either let the dish cool, cover with plastic wrap and refrigerate for up to 24 hours, or bake it immediately.
- Preheat the oven to 350°F. Bake the pasta uncovered for 35 to 40 minutes, or until the pasta begins to brown on top. Let rest for 15 minutes before serving.
Can I substitute Cassava flour for the Gluten Free flours mentioned in the recipe?
Also can I substitute a dairy free milk product for the whole Milk?
Thank you
Sue Cataldo
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