# Penne Strascicate (penne "dragged" Through Ragù)

This recipe features penne pasta coated in a rich ragù sauce, enhanced with a creamy besciamella.

- Total time: 100 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. To 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.
2. Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
3. Increase 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.
4. Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes.
5. Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
6. Add 3 cups water and the bay, then bring to a simmer over medium-high.
7. Reduce 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.
8. Meanwhile, make the besciamella.
9. In a small saucepan over medium, melt the butter.
10. Whisk in the flour and cook, whisking constantly, for 2 minutes.
11. While whisking, gradually add the half-and-half, then bring to a simmer.
12. Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes.
13. Off heat, stir in the Parmesan; set aside until ready to use.
14. About 20 minutes into simmering the ragù, cook the pasta.
15. In a large pot, bring 4 quarts water to a boil.
16. Add 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).
17. Drain the pasta in a colander.
18. When 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.
19. Gradually add the pasta, stirring to coat and break up clumps.
20. Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes.
21. Off heat, taste and season with salt and pepper.
22. Serve sprinkled with Parmesan.

## Equipment

- large Dutch oven
- small saucepan
- whisk
- large pot
- colander

## Source

- Original video: https://cooked.wiki/saved/dc8a68fa-73a2-4fd8-8708-fba22a34be57
- Recipe page: https://www.cliprecipe.com/recipe/b02809f8-e65c-4887-8f69-2bda47ac8275
- Extracted: 2026-04-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt