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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the cooking oil in a medium-sized pot or large frying pan over medium-high heat.
Add the ground beef and break it apart with a fork or wooden spoon. Cook for approximately 8–10 minutes, stirring occasionally, until the meat is broken into small pieces and lightly browned.
Make a well in the center and add the chopped onion and crushed garlic. Cook for another 3–5 minutes, stirring occasionally, until the onion has softened and the garlic is fragrant.
If there is liquid in the pan, crumble in the beef stock cube and stir well to dissolve it into the liquid. Allow the mixture to cook uncovered for approximately 5–10 minutes, or until most of the excess liquid has evaporated. Stir occasionally to prevent sticking.
Reduce the heat to low. Add the tomato purée, tomato paste, red wine and dried basil. Season with salt and black pepper to taste, then stir until everything is well combined.
Allow the sauce to simmer gently, covered, for 30–40 minutes, stirring occasionally. If the sauce becomes too thick or begins sticking to the bottom of the pot, add a small splash of water. Taste and adjust the seasoning if necessary.
During the final 10–12 minutes of the sauce's cooking time, bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain well.
Serve the hot penne topped with the rich beef Bolognese sauce. Finish with shredded cheddar or grated Parmesan cheese and enjoy immediately.
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If the moisture evaporates from the pan before you can add the beef cube, dissolve the beef stock cube in ¼ cup of boiling water and add it to the meat. Stir well and continue cooking until most of the liquid has evaporated before adding the tomato ingredients.
Can I use a different type of pasta?
Yes, you can substitute penne with any pasta of your choice, such as spaghetti or rigatoni.
Is there a non-alcoholic substitute for red wine?
You can use beef broth or grape juice as a substitute for red wine.
How can I make this dish vegetarian?
Replace the ground beef with a plant-based meat alternative and use vegetable stock instead of beef stock.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
What can I use instead of cheddar or Parmesan cheese?
You can use any cheese you prefer, such as mozzarella or a dairy-free cheese alternative.
