This flavorful Giada beyond bolognese with penne is such a comforting treat. I make it with ingredients like plant-based ground meat, San Marzano tomatoes, and Parmigiano-Reggiano, and the flavors come together so perfectly. It’s one of those recipes that feels fancy but is actually super simple to prepare.

It takes about 44 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for a cozy family dinner!

Recipe Ingredients

For the Sauce

• 2 tablespoons olive oil
• 1 pound plant-based “ground meat,” such as Beyond Meat, thawed if frozen
• ½ red onion, chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, smashed and peeled
• 1 cup dry white wine
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• 1 (3-inch) piece of Parmesan rind (optional)
• 2 fresh whole basil stems
• ½ teaspoon kosher salt

For the Pasta

• 1 pound penne, regular or gluten-free
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Extra-virgin olive oil, for drizzling

How To Make Giada beyond bolognese with penne

Brown the ‘Meat’

1. Heat It Up: Grab your Dutch oven and heat it over medium-high. Add olive oil and your plant-based ground meat. Break it up with a spoon until it’s in tiny pieces. Cook for about 5 minutes until it’s lightly browned.
2. Soften the Veggies: Add the red onion, carrot, and garlic. Stir well and let cook for 3 minutes until they’re soft and fragrant. Think of this as the flavor foundation—so important!

Build the Sauce

1. Add Wine: Pour in the white wine, scraping up those tasty brown bits from the bottom. Let it simmer for 5 minutes until almost gone. It’s like a little nap for the sauce.
2. Tomato Time: Stir in the crushed San Marzano tomatoes. Tuck in the Parmesan rind and basil stems. Add a pinch of salt. Let it all simmer on medium for 25 minutes, stirring occasionally. Patience is key here!

Cook the Pasta

1. Pasta Prep: Boil a large pot of salted water. Cook the penne until it’s al dente, about 2 minutes less than the package says—so around 6 minutes. Reserve 1 cup of pasta water before draining.
2. Combine It All: Remove the basil and Parmesan rind from the sauce. Add the pasta to the sauce, sprinkling the grated Parmigiano-Reggiano directly on the pasta. Toss everything together, using some reserved pasta water if it needs thinning.
3. Serve with Flair: Drizzle with extra-virgin olive oil and sprinkle with more cheese if you’re feeling fancy. Serve immediately and enjoy the oohs and aahs!

Recipe Tips

• Spice It Up: Add a pinch of red pepper flakes to the sauce for a subtle kick of heat. It enhances the flavors without overpowering them, creating a balanced yet spicy dish.
• Protein Swap: Replace ground beef with grilled chicken or turkey for a lighter twist. Shred the meat finely and mix it into the sauce for a hearty, protein-packed meal.
• Veggie Boost: Incorporate sautéed spinach or roasted vegetables like zucchini and bell peppers into the sauce. It adds freshness and nutrients, making the dish more colorful and wholesome.
• Cheesy Twist: Mix in some grated Parmesan or mozzarella towards the end of cooking. The cheese melts beautifully, creating a creamy texture and intensifying the savory flavors of the sauce.
• Pasta Variety: Experiment with different pasta shapes like fusilli or rigatoni. These tube pastas hold onto the sauce wonderfully, ensuring every bite is flavorful and satisfying.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Hazelnut Beef With Noodles
• 10+ Giada’S Essential Christmas Salad Recipes
• Giada Torta Caprese Recipe