Curtis Stone’s 8-Minute Bolognese

by Rachael Ray Show Staff 9:00 AM, September 5, 2016

Aired September 5, 2016

Serves 4-6

1 pound penne
2 to 3 tablespoons extra virgin olive oil
1 pound ground sirloin
Salt and pepper, to taste
2 to 3 cloves garlic, sliced
1/2 cup white wine
1 cup tomato purée, such as passata
Parmigiano-Reggiano, for serving


Bring a large pot of water to a boil. Liberally salt the water and cook penne to al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the sirloin, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Add garlic and cook until slightly brown then deglaze the pan with white wine. Add tomato purée and cook until the liquid is reduced by half, about 2-3 minutes.

Toss hot penne with sauce and top with Parmigiano-Reggiano.