Same-day delivery on eligible orders placed by 14:00. Free delivery on orders of €100 or more.

Easy Irish Beef Bolognese with Allemandi Penne & BioOrto Passata

This family-friendly Bolognese puts some of our imported grocery favourites at the centre of the meal. Allemandi penne gives the sauce plenty of ridges to cling to, BioOrto organic passata provides the tomato base, and Bart garlic paste and mixed herbs make seasoning straightforward. Fresh Irish grass-fed minced beef completes the dish.

Shop the imported ingredients

Fresh ingredient: Fresh Premium Irish Grass-Fed Minced Beef, 500g

Ingredients

  • 500g fresh premium minced beef
  • 350–400g Allemandi penne rigatte
  • 1 bottle BioOrto organic tomato passata, 580ml
  • 1 tablespoon BioOrto extra virgin olive oil
  • 1 teaspoon Bart garlic paste
  • 1 teaspoon Bart mixed herbs
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 100ml water
  • Salt and black pepper, to taste
  • Grated hard cheese, optional, to serve

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 7–8 minutes until softened.
  2. Stir in the Bart garlic paste and cook for 30 seconds.
  3. Add the minced beef. Break it up with a wooden spoon and cook until evenly browned with no pink pieces remaining.
  4. Pour in the BioOrto passata, add the mixed herbs and 100ml water, then season lightly.
  5. Bring to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the sauce is rich and slightly reduced.
  6. Meanwhile, cook the Allemandi penne according to the pack instructions until al dente. Reserve a small cup of pasta water, then drain.
  7. Toss the pasta through the sauce. Add a splash of pasta water only if the sauce needs loosening. Taste, adjust the seasoning and serve with grated cheese if desired.

Why these imported ingredients work

Passata creates a smooth sauce without needing a long cooking time, while penne rigatte holds the beef and tomato mixture inside and along its ridges. The Ogliarola olive oil adds a rounded Italian olive flavour, and the Bart pastes and herbs give consistent seasoning with very little preparation.

Easy variations

For a deeper tomato flavour, replace part of the passata with BioOrto Organic Tomato Pulp with Cherry Tomatoes. For gentle heat, finish each serving with a small drizzle of BioOrto Organic Chilli-Flavoured Extra Virgin Olive Oil.

Food-safety note: Cook minced beef thoroughly. Refrigerate leftovers promptly and use within two days, reheating until piping hot throughout.

Browse more pasta and noodles, oils and vinegars, and sauces and condiments available from Meats & Eats.

Back to Recipes & Guides