Penne Strascicate (penne "dragged" Through Ragù)
1h 40m
Serves 1
Directions
- 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.
- 2Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
- 3Increase 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.
- 4Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes.
- 5Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
- 6Add 3 cups water and the bay, then bring to a simmer over medium-high.
- 7Reduce 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.
- 8Meanwhile, make the besciamella.
- 9In a small saucepan over medium, melt the butter.
- 10Whisk in the flour and cook, whisking constantly, for 2 minutes.
- 11While whisking, gradually add the half-and-half, then bring to a simmer.
- 12Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes.
- 13Off heat, stir in the Parmesan; set aside until ready to use.
- 14About 20 minutes into simmering the ragù, cook the pasta.
- 15In a large pot, bring 4 quarts water to a boil.
- 16Add 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).
- 17Drain the pasta in a colander.
- 18When 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.
- 19Gradually add the pasta, stirring to coat and break up clumps.
- 20Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes.
- 21Off heat, taste and season with salt and pepper.
- 22Serve sprinkled with Parmesan.
Ingredients
- 0.25 cup extra-virgin olive oil
- 2 medium carrots, peeled and finely chopped
- 2 medium celery stalks, finely chopped
- 1 medium red onion, finely chopped
- 1 tsp Kosher salt
- 0.5 tsp ground black pepper
- 8 ounces 80 percent lean ground beef
- 8 ounces ground pork
- 1 tsp coriander seeds, crushed
- 1 tsp fennel seeds, crushed
- 0.25 tsp ground cinnamon
- 0.25 tsp freshly grated nutmeg
- 6 ounce can tomato paste
- 4 medium garlic cloves, finely chopped
- 0.5 cup dry white wine
- 2 bay leaves
- 1 tablespoon salted butter
- 1.5 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 ounce Parmesan cheese, finely grated
- 1 pound penne
- 2 tablespoons Kosher salt
- Finely grated Parmesan cheese, to serve
Equipment
large Dutch ovensmall saucepanwhisklarge potcolander
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