Pasture to Plate


Penne Bolognese

A loved favourite! Try penne instead of spaghetti for a different texture and experience.

Serves 4


  • 2 tbsp Oliana olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g lean beef mince
  • 250g pork mince
  • 1/4 cup tomato paste
  • 1/2 cup beef stock
  • 2 x 400g cans whole peeled tomatoes, finely chopped
  • 1/2 tsp white sugar
  • 400g Oliana penne pasta
  • grated parmesan cheese, to serve


Heat oil in a deep frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until tender. Increase heat to high. Add beef and pork mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute.

Add stock, tomatoes with juice and sugar to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook, uncovered, for 5 minutes. Reduce heat to low. Simmer, covered, for 1 hour. Increase heat to medium and boil gently, uncovered, for 10 minutes or until bolognese is thick.

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

Spoon pasta into bowls. Spoon over bolognaise sauce, top with parmesan and serve.