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Pasta Alla Bolognese

Bertolli Pasta Sauce JUNE 2009

  • Yield: 4 servings
  • Cook time: 15 Minutes
  • Prep time: 20 Minutes


  • 1 tablespoon Bertolli® Classico™ Olive Oil
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped (optional)
  • 1 rib celery, finely chopped (optional)
  • 1/4 cup dry red wine or beef broth
  • 1/2 pound ground beef
  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
  • 8 ounces penne pasta, cooked and drained


In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.


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Pasta Alla Bolognese Recipe