A rich Bolognese penne pasta cooked entirely in a single skillet. By cooking the sauce and pasta together in one pan, you save time and dishes. The ketchup is gently heated to reduce acidity, while cheese adds richness and depth of flavor.
Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
Onionsmall, about 100g (or half a medium/large onion)1
Garlic1 clove
Canned tomatoes400g, whole or crushed1 can
Mozzarella cheese30 g
Ketchup1½ tbsp
Worcestershire sauce
2 tsp
Sugar2 tsp
Instant consommé1 tsp
Parmesan cheese powder1 tbsp
Olive oil1 tbsp
Water250ml first, add 50ml more later if needed300 ml
Salt and black pepperto taste
Steps
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1
Cut the onion in half, remove the root, and mince it finely.
2
Halve the garlic clove, remove the central germ with a knife tip (to prevent bitterness), and mince finely.
3
Heat olive oil in a skillet over medium heat, add garlic, and once fragrant, add the ground meat. Stir-fry and season with salt and pepper.
4
When the meat is about 60-70% cooked, add the minced onion and continue stir-frying until the onion becomes translucent.
5
Once the onion is translucent, add the sugar and mix well, allowing it to infuse for about 30 seconds.
6
Add the ketchup, push ingredients to one side, and allow the sauce to simmer and bubble to reduce acidity and concentrate flavor, about 1-2 minutes.
7
Once bubbling throughout, add the Worcestershire sauce and consommé powder and mix thoroughly.
8
Add the canned tomatoes, breaking them up with a spatula. Rinse the can with a little water and add that as well.
9
Heat until the mixture bubbles throughout, then let it simmer gently for about 1 minute.
10
Add 250ml of water and bring back to a boil.
11
Once the liquid boils, add the penne and ensure it is fully submerged in the sauce.
12
Cover the pan, reduce to medium-low heat, and cook for 3 minutes longer than the package instructions indicate for the pasta. If the liquid reduces too much, add about 50ml more water. Stir occasionally to prevent the bottom from sticking.
13
Once the cooking time is complete, open the lid and taste a piece of pasta to check the texture. If it still has a firm center, cook a bit longer.
14
Reduce to low heat, add the Parmesan powder, then generously sprinkle the mozzarella cheese. Cover and cook for 1 minute to melt the cheese.
15
Once the cheese is melted, transfer to a serving plate. Garnish with dried parsley if desired and serve.
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