Penne Bolognese with Sun Dried Tomatoes


The sun dried tomatoes are a welcome addition to la famiglia with their rich tangy flavor that compliments the meat, onions, oregano, the sweetness of the carrots and the white wine's deep flavor. This recipe? Eh-oh-fuggedaboutit!!! Like my nonna's!

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  • 12 oz ground beef and 8oz ground pork, mixed together well in a large mixing bowl
  • 2 tsp dry oregano
  • 1½ tsp salt
  • ⅓ tsp fresh cracked pepper
  • 1 tbsp Bella Sun Luci extra virgin olive oil
  • 1 medium-large yellow onion, finely diced
  • 1 large peeled carrot, finely diced
  • 4 large cloves garlic, minced
  • ½ cup good quality white wine
  • 20 ounces crushed or diced tomatoes, not drained
  • ½ cup Bella Sun Luci sun dried tomatoes julienne, diced into smaller pieces
  • Parmesan for grating
  • Optional: Fresh garden herb sprigs or basil leaves for garnish.

Serves 4


  1. In a very large heavy bottom sauce pan, frying pan or Dutch oven, over a medium-high flame, heat the olive oil.
  2. Add the onion, stir often with a wood spoon and fry until golden brown.
  3. Add the carrots, garlic oregano, and salt, then add the meat about an once at a time.
  4. Cook on one side until brown, about 5 minutes. Break the meat up as small as possible and fry 2 more minutes until cooked through.
  5. Add the wine, reducing to about ¾, turn down to medium, add the tomatoes and stir for 3 minutes.
  6. Turn to low and simmer 50 minutes, stirring often, scraping the sides and bottom of pan. Add the sun dried tomatoes and stir/simmer 10 more minutes.
  7. Simmer an additional 10-20 minutes if the Bolognese is still loose.
  8. Serve over steaming hot penne with freshly grated parmesan and sprigs of herbs.

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