Whole Grain Pennette

Whole Grain Pennette With Bolognese & Peas

Whole Grain - Penne rigate - Barilla

Made with

Pennette Rigate Integrale | Barilla

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Ingredients

Ingredients for 8 people

  • 1 box Barilla® Whole Grain Pennette
  • 1/2 the following recipe for Bolognese Sauce (remaining sauce may be stored)
  • 1 cup Parmigiano-Reggiano cheese grated;
  • Bolognese Sauce
  • 2 tablespoons butter
  • 1/2 medium onion peeled and chopped
  • 1/2 stalk celery, chopped
  • 1 medium carrot chopped
  • 2 ounces Italian Pancetta, chopped
  • 2/3 pound ground beef
  • 1/3 pound ground pork
  • 1/4 cup dry white wine
  • 3 cups water
  • 2 1/2 tablespoons tomato paste
  • 1 cup frozen peas
  • 1 1/2 cups heavy cream
  • Salt and black pepper to taste

Method

  • Melt butter in a large skillet over low heat
  • Add vegetables and pancetta
  • Simmer for 20 minutes, stirring so the vegetables don't burn
  • Add meat and cook for an additional 30 minutes
  • Deglaze with white wine and evaporate well, scraping up the bits of ground meat
  • Add water and tomato paste
  • Simmer until the water is completely evaporated, about an hour and a half
  • Add peas and simmer for 2 - 3 minutes
  • Mix in the cream and simmer for a few minutes
  • Set aside
  • Bring a large pot of water to a boil, season with salt and cook the pasta according to package directions
  • Drain pasta and toss with Bolognese sauce
  • Add cheese and stir to combine
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