Penne al Forno with spicy Bolognese

Name: Penne al Forno with spicy Bolognese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Carrots; 2 stalks of celery; 1 Onion; 1 red chilli pepper; 600 g mixed minced meat; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 100 ml dry red wine; 100 ml Vegetable broth; 1 can(s) (850 ml) Tomatoes; 300 g Penne noodles; 7-10 Tbsp Salt; 6 Stem(s) Basil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Mozzarella cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Carrots
2 stalks of celery
1 Onion
1 red chilli pepper
600 g mixed minced meat
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
100 ml dry red wine
100 ml Vegetable broth
1 can(s) (850 ml) Tomatoes
300 g Penne noodles
7-10 Tbsp Salt
6 Stem(s) Basil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Mozzarella cheese

Directions

1
Peel and wash the carrots. Celery clean, wash. Peel onion. Cut everything into fine cubes. Clean, wash and finely chop the chilli pepper (do not remove the seeds)
2
Heat the oil in a frying pan. Fry the minced meat for 6-8 minutes until coarsely crumbly. After approx. 3 minutes add vegetable cubes and chilli. Stir in tomato paste and fry briefly. Deglaze with red wine and stock, bring to the boil and boil down for 2-3 minutes. Add the tomatoes and chop them coarsely with a spatula. Bring to the boil and simmer for about 10 minutes
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry, pluck leaves from the stalks and chop finely. Season sauce with salt, pepper and sugar. Take off 100 ml pasta water and stir in. Drain the pasta, let it drain, put it back into the pot, add the sauce and basil, mix everything and fill it into a casserole
4
Flatten cheese between 2 layers of kitchen paper and dab dry. Remove cheese from the paper and crumble over the noodles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until brown