Detailed Recipe for Penne Alla Bolognese at Home


For as long as I can remember, my mom’s favourite cuisine has been Italian and her favourite dish – Pasta!

Writing this recipe took me back to a very old sweet memory of my parents cooking Sunday dinner together. They began preparing mid-evening which went into almost dinner time. I remember my dad quip “The best bolognese is when we really cook down the meat.” Even amidst a power cut, they continued to cook under the candle-light.

Today, I relived those memories with my attempt at Penne all Bolognese 

Do try the recipe and enjoy it!


  • Penne pasta 120g

Tomato sauce:

  • Tomato roughly quartered 7-8
  • Olive oil 2Tbsp
  • Garlic whole halved 2
  • Salt to taste
  • Apple cider vinegar/ Balsamic vinegar/ White vinegar 1Tbsp
  • Sugar 1tsp
  • Red chilli flakes 1/2tsp
  • Mixed herbs 1tsp


  • Olive oil 1Tbsp
  • Mushrooms sliced 200g

Bolognese Sauce:

  • Olive oil 2Tbsp
  • Onion chopped 1
  • Garlic cloves chopped 3-4
  • Mutton Keema 250g
  • Fresh Basil leaves 50g
  • Cheese grated 50g



  1. To 500ml water, add a pinch of salt and the pasta.
  2. Boil for 5-8 minutes till pasta is al-dente. [Cook time depends on the pasta used].
  3. Drain, keep aside. Retain the pasta water.

Tomato sauce: 

  1. Line tomatoes on a baking tray. Add olive oil.
  2. Wrap the halved garlic bulbs in aluminium foil and place with tomatoes.
  3. Sprinkle salt.
  4. Bake in oven at 180 C for 40-60 minutes or till well charred.
  5. Cool the tomatoes, squeeze out the garlic flesh & blitz in the blender with vinegar & sugar.
  6. Add red chilli flakes & herbs.


  1. Heat oil in a pan, add mushrooms & without stirring let them brown on one side.
  2. Repeat same on other side till uniformly brown. Remove & keep aside.

Bolognese sauce: 

  1. In the same pan, heat oil & sautee onion till translucent.
  2. Add garlic and cook till raw smell goes.
  3. Add mutton keema & let it cook. Break down the pieces with spoon.
  4. As the keema becomes light pink, add the tomato sauce & cook till oil starts to separate.
  5. Add the mushrooms & basil leaves.
  6. Cook the keema for 30-40 mins till it gets a good brown color and oil leaves the sides.
  7. Add some pasta water in between to keep it gooey.
  8. Check for seasonings, salt.

Serve in a plate, with pasta and a generous helping of Bolognese sauce on top and sprinkled with cheese. Enjoy with garlic bread!

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