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Penne with veal bolognese and baked ricotta cheese
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Impress your loved ones with a savory penne pasta dish featuring rich veal bolognese sauce and gooey baked ricotta cheese. Thanks to Barilla, it's an Italian-inspired masterpiece for any occasion.
Ingredients:
  • 1 small onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 stick celery, finely chopped
  • 1/2 tsp dried chilli
  • 100g pancetta, finely chopped
  • 350g minced veal
  • 250ml (1 cup) good quality red wine
  • 1 jar Base per Bolognese sauce
  • 350g penne rigate
  • 75g baked ricotta, grated
  • 62.50 ml basil leaves, torn
Instructions:
  • In a large saucepan over medium heat, gently sauté the onion, carrot, celery, pancetta, garlic, and chilli in hot oil until the vegetables turn golden brown, about 6-7 minutes. Remember to stir occasionally.
  • Sear the veal until nicely browned, then pour in the wine. Let it simmer until almost all the wine evaporates. Stir in the Barilla bolognese sauce and bay leaves. Cover and let it gently simmer on low heat for 15 minutes, stirring now and then.
  • Prepare the penne in a generous amount of lightly salted boiling water as per the package directions until perfectly al dente. Thoroughly drain.
  • Combine the cooked pasta with the sauce in the pan and simmer for an additional 1-2 minutes. Remove from heat, then fold in the grated ricotta. Serve in bowls and top with fresh basil leaves for a flavorful finish.

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