Curtis Stone’s 8-Minute Bolognese

By Golfwidow7

Ingredients

• 1 pound penne
• 2 to 3 tablespoons extra virgin olive oil
• 1 pound ground sirloin
• Salt and pepper, to taste
• 2 to 3 cloves garlic, sliced
• 1/2 cup white wine
• 1 cup tomato purée, such as passata
• Parmigiano-Reggiano, for serving
• Preparation

Details

Servings 2
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Bring a large pot of water to a boil. Liberally salt the water and cook penne to al dente.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once the pan
is hot, add the sirloin, season with salt and pepper, and cook until browned, breaking it up
with a spoon as it cooks. Add garlic and cook until slightly brown then deglaze the pan
with white wine. Add tomato purée and cook until the liquid is reduced by half, about 2-3
minutes.
Toss hot penne with sauce and top with Parmigiano-Reggiano.