- Capable cooks
With some help from our friends at Barilla headquarters in Italy, you can treat friends and family to this mouthwatering penne with veal bolognese & baked ricotta cheese.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 stick celery, finely chopped
- 1/2 teaspoon dried chilli
- 1 garlic clove, crushed
- 100g pancetta, finely chopped
- 350g minced veal
- 250ml (1 cup) good quality red wine
- 1 jar Barilla Base per Bolognese sauce
- 2 bay leaves
- 350g penne rigate
- 75g baked ricotta, grated
- 1/4 cup basil leaves, torn
Method
- Step 1Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, celery, pancetta, garlic and chilli. Cook stirring occasionally for 6-7 minutes or until vegetables are golden.
- Step 2Add the veal, cook breaking any lumps up with a wooden spoon for 4-5 minutes or until browned. Add the wine, simmer until almost completely evaporated, add the Barilla bolognese sauce and the bay leaves. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
- Step 3Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well.
- Step 4Add the cooked pasta to the pan with the sauce and simmer for a further 1-2 minutes. Remove from the heat, stir through the grated ricotta. Divide between serving bowls, garnish with the basil leaves.
- Low sugar
Nutrition
2824 kj
Energy
21g
Fat Total
7g
Saturated Fat
6g
Fibre
40g
Protein
87mg
Cholesterol
1133.66mg
Sodium
9g
Carbs (sugar)
72g
Carbs (total)
Notes
TIP: This tasty Bolognese could easily be used in a classic lasagne, just make a bechamel sauce and layer in between Barilla lasagne sheets.
Preparing Al Dente Pasta
Boil 1 litre of water per 100g of pasta. Add 7 grams of salt per litre of water once the water is boiling and just before adding the pasta.
Don’t add oil to the water or rinse the pasta after draining.
Cook pasta according to length of time instructed on the pack, or al dente, which means slightly firm to the bite.
Finish cooking the pasta in the pan, where it can absorb the flavours of the sauce.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
