1To make the ragù, in a large Dutch oven over medium-low, combine the oil, the carrots, celery, onion, 1 teaspoon salt and ½ teaspoon pepper.
2To make the ragù, in a large Dutch oven over medium-low, combine the oil, the carrots, celery, onion, 1 teaspoon salt and ½ teaspoon pepper.
3To make the ragù, in a large Dutch oven over medium-low, combine the oil, the carrots, celery, onion, 1 teaspoon salt and ½ teaspoon pepper.
4Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
5Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
6Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
7Increase to medium, then add the beef, pork, coriander, fennel, cinnamon and nutmeg; cook, stirring occasionally and breaking the meat into small pieces, until the meat is no longer pink, 4 to 6 minutes.
8Increase to medium, then add the beef, pork, coriander, fennel, cinnamon and nutmeg; cook, stirring occasionally and breaking the meat into small pieces, until the meat is no longer pink, 4 to 6 minutes.
9Increase to medium, then add the beef, pork, coriander, fennel, cinnamon and nutmeg; cook, stirring occasionally and breaking the meat into small pieces, until the meat is no longer pink, 4 to 6 minutes.
10Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes.
11Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes.
12Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes.
13Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
14Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
15Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
16Add 3 cups water and the bay, then bring to a simmer over medium-high.
17Add 3 cups water and the bay, then bring to a simmer over medium-high.
18Add 3 cups water and the bay, then bring to a simmer over medium-high.
19Reduce to medium-low and cook, uncovered and stirring occasionally, until the meat is tender and the liquid has reduced by about half, 30 to 35 minutes.
20Reduce to medium-low and cook, uncovered and stirring occasionally, until the meat is tender and the liquid has reduced by about half, 30 to 35 minutes.
21Reduce to medium-low and cook, uncovered and stirring occasionally, until the meat is tender and the liquid has reduced by about half, 30 to 35 minutes.
22Meanwhile, make the besciamella.
23Meanwhile, make the besciamella.
24Meanwhile, make the besciamella.
25In a small saucepan over medium, melt the butter.
26In a small saucepan over medium, melt the butter.
27In a small saucepan over medium, melt the butter.
28Whisk in the flour and cook, whisking constantly, for 2 minutes.
29Whisk in the flour and cook, whisking constantly, for 2 minutes.
30Whisk in the flour and cook, whisking constantly, for 2 minutes.
31While whisking, gradually add the half-and-half, then bring to a simmer.
32While whisking, gradually add the half-and-half, then bring to a simmer.
33While whisking, gradually add the half-and-half, then bring to a simmer.
34Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes.
35Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes.
36Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes.
37Off heat, stir in the Parmesan; set aside until ready to use.
38Off heat, stir in the Parmesan; set aside until ready to use.
39Off heat, stir in the Parmesan; set aside until ready to use.
40About 20 minutes into simmering the ragù, cook the pasta.
41About 20 minutes into simmering the ragù, cook the pasta.
42About 20 minutes into simmering the ragù, cook the pasta.
43In a large pot, bring 4 quarts water to a boil.
44In a large pot, bring 4 quarts water to a boil.
45In a large pot, bring 4 quarts water to a boil.
46Add the penne and 2 tablespoons salt, then cook, stirring occasionally, until the pasta is somewhat softened but still very firm at the core (begin testing about 5 minutes before the recommended cooking time on the package).
47Add the penne and 2 tablespoons salt, then cook, stirring occasionally, until the pasta is somewhat softened but still very firm at the core (begin testing about 5 minutes before the recommended cooking time on the package).
48Add the penne and 2 tablespoons salt, then cook, stirring occasionally, until the pasta is somewhat softened but still very firm at the core (begin testing about 5 minutes before the recommended cooking time on the package).
49Drain the pasta in a colander.
50Drain the pasta in a colander.
51Drain the pasta in a colander.
52When the ragù is ready, remove and discard the bay, then add the besciamella; cook over medium-low, stirring, until the mixture is slightly thickened, about 2 minutes.
53When the ragù is ready, remove and discard the bay, then add the besciamella; cook over medium-low, stirring, until the mixture is slightly thickened, about 2 minutes.
54When the ragù is ready, remove and discard the bay, then add the besciamella; cook over medium-low, stirring, until the mixture is slightly thickened, about 2 minutes.
55Gradually add the pasta, stirring to coat and break up clumps.
56Gradually add the pasta, stirring to coat and break up clumps.
57Gradually add the pasta, stirring to coat and break up clumps.
58Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes.
59Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes.
60Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes.
61Off heat, taste and season with salt and pepper.
62Off heat, taste and season with salt and pepper.
63Off heat, taste and season with salt and pepper.
64Serve sprinkled with Parmesan.
65Serve sprinkled with Parmesan.
66Serve sprinkled with Parmesan.
Ingredients
0.25 cup extra-virgin olive oil
0.25 cup extra-virgin olive oil
0.25 cup extra-virgin olive oil
2 medium carrots, peeled and finely chopped
2 medium carrots, peeled and finely chopped
2 medium carrots, peeled and finely chopped
2 medium celery stalks, finely chopped
2 medium celery stalks, finely chopped
2 medium celery stalks, finely chopped
1 medium red onion, finely chopped
1 medium red onion, finely chopped
1 medium red onion, finely chopped
1 tsp Kosher salt
1 tsp Kosher salt
1 tsp Kosher salt
0.5 tsp ground black pepper
0.5 tsp ground black pepper
0.5 tsp ground black pepper
8 ounces 80 percent lean ground beef
8 ounces 80 percent lean ground beef
8 ounces 80 percent lean ground beef
8 ounces ground pork
8 ounces ground pork
8 ounces ground pork
1 tsp coriander seeds, crushed
1 tsp coriander seeds, crushed
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
1 tsp fennel seeds, crushed
1 tsp fennel seeds, crushed
0.25 tsp ground cinnamon
0.25 tsp ground cinnamon
0.25 tsp ground cinnamon
0.25 tsp freshly grated nutmeg
0.25 tsp freshly grated nutmeg
0.25 tsp freshly grated nutmeg
6 ounce can tomato paste
6 ounce can tomato paste
6 ounce can tomato paste
4 medium garlic cloves, finely chopped
4 medium garlic cloves, finely chopped
4 medium garlic cloves, finely chopped
0.5 cup dry white wine
0.5 cup dry white wine
0.5 cup dry white wine
2 bay leaves
2 bay leaves
2 bay leaves
1 tablespoon salted butter
1 tablespoon salted butter
1 tablespoon salted butter
1.5 tablespoons all-purpose flour
1.5 tablespoons all-purpose flour
1.5 tablespoons all-purpose flour
1 cup half-and-half
1 cup half-and-half
1 cup half-and-half
1 ounce Parmesan cheese, finely grated
1 ounce Parmesan cheese, finely grated
1 ounce Parmesan cheese, finely grated
1 pound penne
1 pound penne
1 pound penne
2 tablespoons Kosher salt
2 tablespoons Kosher salt
2 tablespoons Kosher salt
Finely grated Parmesan cheese, to serve
Finely grated Parmesan cheese, to serve
Finely grated Parmesan cheese, to serve
Equipment
large Dutch ovensmall saucepanwhisklarge potcolander