Penne Bolognese

Penne Bolognese
16 567 g. portions Yield


  • 1 1/2 kg. Penne Rigate
  • 30 ml. Extra Virgin Olive Oil
  • 6 1/2 kg. (Recipe) Deluxe Beef Bolognese
  • 2 c. Grated Parmesan


1. Bring a large pot of seasoned, salted water to a full, rolling boil. Gradually add the pasta to the water. Stir and return to a full boil. Cook to preferred tenderness. Drain immediately. Add a small amount of olive oil to prevent sticking. Season to taste with salt and pepper. Mix thoroughly.

2. Spread containers out on parchment-lined sheet pans. Place 1/2 kg batches of warm pasta in large stainless-steel mixing bowls. Pour 1 L of sauce over the pasta and mix thoroughly.

3. Scoop 567 g portions into containers. Cover loosely with film wrap. Immediately place the tray on a rack and refrigerate. Let cool completely. Remove film and sprinkle 2 Tbsp. of Parmesan cheese over each serving.

To Reheat:

Microwave: Remove lid. Cook on regular cycle until warmed through. 

Oven: Remove lid. Place container on a metal sheet pan. Bake in in a heated 148°C [300°F]  oven for 30 minutes, or until warmed through.