Creamy Bolognese

1. 1

   Boil the penne rigate in 0.8-1% saltwater.

2. 2

   You can use any kind of past you'd like, of course.

3. 3

   Before the pasta has finished boiling, heat the meat sauce in a frying pan over low heat.

4. 4

   Add about 30 ml of the pasta water to thin it out.

5. 5

   Add salt while tasting.

6. 6

   Add the heavy cream and mix well.

7. 7

   Once the pasta finishes boiling, mix it into the sauce.

8. 8

   Add the parmesan cheese.

9. 9

   Once it's dissolved, stir in a bit of olive oil.

10. 10

    Garnish with dry parsley and it's complete.

* Per serving · 4 servings · Values may vary.

No additional tips available.