Penne Strascicate (Penne “Dragged” Through Ragù)

Ingredients

• 2 tbsp extra-virgin olive oil (For browning the meat and vegetables)
• 1 yellow onion (Finely chopped)
• 1 carrot (Finely chopped)
• 1 celery stalk (Finely chopped)
• 1 lb ground beef (Preferably not extra-lean)
• 0.5 lb ground pork (Not extra-lean)
• 2 tbsp tomato paste
• 1 cup dry red wine
• 28 oz canned whole peeled tomatoes (Crushed or broken up by hand)
• 1 cup water or low-sodium chicken stock (Add as needed while the ragù simmers)
• 1 tsp ground fennel seed
• 0.25 tsp ground cinnamon
• 0.125 tsp ground cloves (A small pinch)
• kosher salt (To taste, plus generously for the pasta water)
• black pepper (Freshly ground, to taste)
• 2 tbsp unsalted butter (For the besciamella)
• 2 tbsp all-purpose flour (For the besciamella)
• 1 cup whole milk (For the besciamella)
• 1 lb penne (Boil until tender on the outside but still very firm and underdone at the center; begin checking about 5 minutes before the package time)
• 0.5 cup Parmesan cheese (Finely grated, for finishing)
• 2 tbsp fresh parsley (Chopped, optional garnish)

Steps

1. 1

   Finely chop the onion, carrot, and celery. Measure the spices and prepare the remaining ingredients before cooking, since the ragù will simmer for an extended period.

2. 2

   Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and fragrant but not browned, about 6 to 8 minutes.

3. 3

   Add the ground beef and pork. Cook, breaking the meat into small pieces with a wooden spoon, until no longer pink and beginning to brown, about 8 to 10 minutes. Season lightly with salt and pepper.

4. 4

   Add the tomato paste, fennel, cinnamon, and cloves. Stir continuously for 1 to 2 minutes, until the paste darkens slightly and the spices smell aromatic.

5. 5

   Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer until the wine has reduced substantially and the mixture no longer smells strongly alcoholic, about 3 to 5 minutes.

6. 6

   Add the tomatoes and water or stock. Bring the ragù to a gentle simmer, then reduce the heat to low. Cook partially covered for about 1½ to 2 hours, stirring occasionally, until thick, cohesive, and richly flavored. Add a little additional water or stock if it becomes dry before the meat is tender.

7. 7

   While the ragù simmers, make the besciamella. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute, until smooth and lightly toasted but not browned.

8. 8

   Gradually whisk the milk into the flour mixture to prevent lumps. Cook, whisking frequently, until the sauce is smooth and lightly thickened, about 4 to 6 minutes. Season with a little salt and set aside.

9. 9

   Bring a large pot of generously salted water to a boil. Add the penne and cook until tender on the outside but still very firm and underdone at the core—about 5 minutes less than the package's recommended cooking time. Reserve about 1 cup of the pasta water, then drain the pasta.

10. 10

    Stir the drained penne into the hot ragù. Cook over medium-low heat, stirring frequently so the pasta is continually “dragged” through the sauce, until the penne reaches al dente and the sauce clings to it, about 3 to 5 minutes. Loosen with reserved pasta water as needed.

11. 11

    Add the besciamella to the pot and stir until it is fully incorporated, glossy, and evenly coating the pasta. Taste and adjust the salt and pepper.

12. 12

    Divide the pasta among warmed bowls. Finish with grated Parmesan and, if desired, chopped parsley. Serve immediately while the sauce is glossy and loose enough to coat the penne.

Notes

The accessible source text does not include the author's ingredient list or full directions because the recipe is behind a membership wall. Ingredients and methods above are a cautious reconstruction from the article's description of the dish. The source specifically emphasizes not cooking the pasta until al dente before draining; it should be substantially underdone so it can finish in the ragù.

Nutrition per serving

• main
• pasta
• Italian
• Tuscan
• meat ragù
• stovetop
• comfort food