About This Recipe
This penne with bolognese leans on a straightforward technique: garlic bloomed in olive oil, then a full can of crushed tomatoes simmered down until the sauce clings rather than pools. The penne's ridged tubes trap that sauce inside and out, so every forkful gets coated, not just dressed. Torn basil and a generous shower of Parmigiano-Reggiano at the end keep things bright instead of heavy.
It's the kind of weeknight pasta Canadian home cooks come back to because it scales easily for a family table and doesn't demand a long grocery list. Forty-five minutes of mostly hands-off simmering means you can set the table, pour a glass of wine, and still have dinner ready before anyone gets hangry.
Tips for the Best Penne with Bolognese Sauce
Let the crushed tomatoes reduce slowly over medium heat so the sauce thickens rather than staying watery. Save that starchy pasta water before draining; a splash whisked into the skillet loosens the sauce just enough to glaze every piece of penne without diluting the flavour.
What to Serve With It
Serve straight from the skillet with extra Parmigiano-Reggiano at the table and a side of crusty bread for mopping up sauce. A simple arugula salad with lemon vinaigrette cuts through the richness, and it pairs nicely with a Canadian Chianti-style red or a chilled glass of rosé.
Storage & Reheating
Cool leftovers completely and store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to bring the sauce back to life, since the microwave can leave the penne rubbery.
