Penne Bolognese

By rossboys

Chef Sal Scognamillo of New York’s Patsy’s restaurant shares his much-loved recipe

Ingredients

• 5 medium white mushrooms, cleaned and sliced
• 1/4 cup olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 lb finely ground lean beef
• 1 16-oz can plum tomatoes, with juice
• 2 bay leaves
• 1/4 cup Cabernet Sauvignon
• 1/4 cup beef broth
• Pinch of oregano
• 2 Tbsp unsalted butter
• 1 Tbsp chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste
• 4 Tbsp freshly grated Parmigiano-Reggiano
• 1 lb penne (or spirali pasta), cooked al dente

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes. Drain, chop finely, and reserve.

Heat the oil in a large skillet over medium-high flame and sauté the onions for 3 to 4 minutes, or until lightly browned. Add the blanched mushrooms, garlic, and ground beef, and continue to cook and stir for 7 to 8 minutes, until the meat is browned. Coarsely chop the tomatoes and add with their juice, then bay leaves, wine, broth, and oregano. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.

Remove the bay leaves. Add the butter and parsley and season with salt and pepper. Sprinkle and stir in the Parmigiano-Reggiano and serve over the cooked pasta.