The last of summer’s tomatoes might be gone, but there is no reason you have to miss their delicious flavors. This recipe for penne Bolognese with sun-dried tomatoes is full of great taste, convenience and quality thanks to the sun-dried tomatoes.
Great taste and a lot more
Never fear that tomato season is a thing of the past. Sun-dried tomatoes can help get you through the seasons! Tossing sun-dried tomatoes into your dishes doesn’t just add more flavor, it also adds lycopene, antioxidants and vitamin C. Ounce per ounce, sun-dried tomatoes have 12 times the amount of lycopene as a raw tomato, and recent studies show that a tomato-rich diet is associated with a reduced risk of certain conditions, including certain cancers, digestive disorders and heart disease. What’s not to love about that?
Try this recipe for sun-dried tomato frittata >>
A Mediterranean-inspired meal
For a delicious, Mediterranean-inspired dinner perfect for the colder weather, try this recipe for penne Bolognese made with Bella Sun Luci sun-dried tomatoes. Bolognese is a traditional meat-based sauce made with tomatoes that simmers to create a rich, hearty dish perfect for pasta. A great addition to a delicious Bolognese sauce is Bella Sun Luci premium sun-dried tomatoes. They come either in resealable plastic bags, or jarred and packed in olive oil, and add great flavor to this sauce. Bella San Luci is based in California, and three generations of family work at the farm where premium ingredients are used to create a line of healthy Mediterranean-inspired products.
Penne Bolognese with sun-dried tomatoes
- 6 ounces ground beef and 6 ounces ground pork, mixed together in a large mixing bowl
- 2 teaspoons dried oregano
- 1-1/2 teaspoons salt
- 1/3 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium-large yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 3 garlic cloves, minced
- 1/2 cup white wine
- 20 ounces crushed or diced tomatoes, not drained
- 1/2 cup Bella Sun Luci sun-dried tomatoes julienne sliced, diced into smaller pieces
- 1 pound penne pasta
- Parmesan cheese for topping
- In a large heavy bottomed saute pan or Dutch oven over a medium-high heat, add the olive oil.
- When the oil is hot, add the onion, stir often and cook until golden brown.
- Add the carrots, garlic, oregano, salt and pepper, then add the meat a little at a time.
- Brown the meat for about five minutes. Break it up into small pieces and cook for another two to three minutes until cooked through.
- Add the wine, and cook so it reduces by about three-quarters, then turn down the heat to medium, add the diced tomatoes and cook, stirring, for about three minutes.
- Turn the sauce to low and simmer for about 50 minutes, stirring often.
- Add the sun-dried tomatoes and stir/simmer for about 10 more minutes.
- If after the 10 minutes the Bolognese is still juicy and loose, simmer for another 10 minutes or so.
- Meanwhile, boil your pasta, and drain when finished.
- Serve the Bolognese over the hot pasta and garnish with grated Parmesan cheese.
This is a wonderful dish for a chilly evening!
More recipes to try
Pasta e fagioli
Orecchiette pasta with broccoli rabe
Polenta with sun-dried tomato and mushroom ragu