BAKED PENNE WITH BOLOGNESE
Instructions:
- Although there are many contenders for the crown, bolognese is probably the king of pasta sauces. It’s often tossed with pasta and sprinkled with freshly grated Parmesan, but here’s a baked version with creamy Taleggio cheese. This is a great dish to feed a crowd, because it can be prepared ahead and cooked when you need it.
- 2 tsp fine table salt
- 1lb 2oz (500g) dried penne rigate or plain penne
- olive oil
- 1lb 2oz (500g) Taleggio cheese, thinly sliced
- 2 tbsp chopped fresh flat-leaf parsley, to finish
- FOR THE BOLOGNESE SAUCE
- 3 tbsp olive oil
- 4 tbsp (1/2 stick) unsalted butter
- 1 large yellow onion, finely chopped
- 4 celery ribs, strings removed and finely chopped
- 2 carrots, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 4 sprigs of fresh thyme
- 4 sprigs of fresh marjoram
- 2 bay leaves
- 1lb 2oz (500g) lean ground beef, such as sirloin or round
- 2 tbsp tomato paste
- 10 ripe plum or roma tomatoes, peeled deseeded, and chopped, or 14oz (400g) can crushed tomatoes sea salt and freshly milled
- black pepper
- First make the bolognese sauce. Heat the oil and butter in a large, heavy pan over medium heat. Add the onion, celery, carrots, garlic, and herbs, and cook until the vegetables are light golden brown. Add the ground beef and cook until it starts to color, stirring to break up any lumps. Season and stir in the tomato paste. Cook for 5 minutes longer, then stir in the tomatoes and 1 cup water. Cover and cook over low heat for 1 hour, stirring occasionally.
- Bring a large pot of water to a rapid boil over high heat. Add the salt, then the pasta, and stir well. Cover the pan and bring the water back to a boil, then take the lid off and turn the heat down slightly. Boil for 10–12 minutes, or according to package directions, stirring frequently, until the pasta is al dente (tender, but still with a little bite).
- Preheat the oven to 375 F (190 C).
- Drain the pasta well in a colander, then transfer to a very large bowl. Pour the sauce into the bowl and mix well, moistening with a splash of olive oil. Taste for seasoning. Transfer to a large baking dish and lay the slices of Taleggio on top, overlapping them slightly. Bake for 30 minutes until the cheese is golden brown and bubbling. Serve hot, sprinkled with chopped parsley and black pepper.
- SERVES 6