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World Chefs: No-nonsense food with a pinch of punk

Aug 16, 2011, 2:19 a.m.

Nonna's Penne al Forno (serves four to six)

1 tbsp extra-virgin olive oil

2 garlic cloves, smashed

1/2 tsp chili flakes

1 red onion, finely diced

1 lb ground sirloin

3 cups canned San Marzano plum tomatoes, hand crushed

1/4 cup minced fresh parsley

1/2 tsp dry oregano

1 bay leaf

1/2 tbsp raw sugar

1/2 tbsp sea salt

1/4 tsp freshly ground black pepper

1 lb penne (1 package)

1 tbsp unsalted butter

1 cup grated mozzarella

1/2 cup finely grated Parmigiano

Bolognese

Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the garlic and the chile flakes, and sauté for about 1 minute, until the garlic is golden and fragrant.

Add the red onion and sauté for 8 to 10 minutes, until the onion has some crispy edges. Add the ground sirloin and sauté for 5 to 7 minutes, until the beef crumbles.

Pour in the plum tomatoes, and then add the parsley, oregano, bay leaf, raw sugar, sea salt, and freshly ground pepper. Stir and simmer for 20 minutes, partially covered.

Cook the penne in a large pot of boiling salted water until almost al dente, about 10 minutes. You don't want to fully cook the pasta because you'll also be baking it. Drain.

Preheat the oven to 350°F. Add the penne to a large bowl, and mix in half of the Bolognese sauce. Generously grease a baking dish with the unsalted butter. Add a 1-inch layer of penne, 1/2 cup of sauce, 1/3 cup of grated mozzarella, and a heaping tablespoon of grated Parmigiano.

Repeat this until all the pasta is used. Top it off with grated mozzarella and Parmigiano cheese. Bake in the oven for 30 minutes, until the cheese is golden and bubbling.

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