Penne al Forno with spicy Bolo

Name: Penne al Forno with spicy Bolo
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Carrots; 2 stalks of celery; 1 medium onion; 2 red chillies; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Olive oil; 500 g mixed mince; 2 TABLESPOONS Tomato paste; 150 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 400 g Penne; 6 Stem(s) Basil; 250 g Mozzarella

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Carrots
2 stalks of celery
1 medium onion
2 red chillies
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TABLESPOON Olive oil
500 g mixed mince
2 TABLESPOONS Tomato paste
150 ml dry red wine
1 can(s) (850 ml) Tomatoes
400 g Penne
6 Stem(s) Basil
250 g Mozzarella

Directions

1
Peel and wash the carrots. Clean and wash the celery. Peel onion. Dice everything finely. Cut the chilli lengthwise, remove the seeds, wash and chop finely. For the noodles boil 3-4 l salted water (approx. 1 teaspoon salt per litre).
2
For the Bolognese, heat the oil in a large frying pan. Fry the minced meat for 6-8 minutes while turning it over. Add the diced vegetables, onions and chilli and fry for another 2-3 minutes. Stir in tomato paste and sauté briefly.
3
Add wine and tomatoes with the liquid and bring to the boil. Chop the tomatoes with a spatula and simmer covered for about 10 minutes.
4
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Wash basil, shake dry, pluck off leaves and cut finely.
5
Season Bolognese with salt, pepper and 1 pinch of sugar.
6
Drain the pasta and put it back into the pot. Add the bolognese and basil. Mix everything and put it into an ovenproof dish. Chop the mozzarella and sprinkle over it. Bake in a hot oven for 20-25 minutes.