This unique pasta recipe comes from Christopher Kimball’s Milk Street website. Penne Strascicate (penne dragged through meat sauce) is a traditional dish that comes from Florence, Italy.
I was curious about the cinnamon, nutmeg and coriander being part of the seasoning since they are not commonly found in Italian ragu recipes. Once I tasted it, I realized just how much these spices make this classic Florentine dish so special.
Besciamella adds a creamy and elegant note to the sauce.
This is a ragu that you’ll want to serve to company. The unexpected flavors are intriguing and a little mysterious. Your guests will love it.
Penne Strascicate
4-6
servingsAdapted from Christopher Kimball – Milk Street
Ingredients
- Ragu
1/4 cup extra virgin olive oil
2 medium carrots, peeled and finely chopped (1 heaping cup)
2 medium celery stalks, finely chopped (1 heaping cup)
1 medium red onion, finely chopped (1 cup)
Kosher salt and ground black pepper
8 ounces lean ground beef (I used ground sirloin)
8 ounces ground pork
1 teaspoon coriander seeds, crushed
1 teaspoon fennel seeds, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
1 (6 ounce can) tomato paste
4 medium garlic cloves, finely chopped
1/2 cup dry white wine
2 bay leaves
- Besciamella
1 tablespoon salted butter
1 1/2 tablespoons all-purpose flour
1 cup half-and-half
1 ounce (about 1/2 cup) Parmesan cheese, finely grated
- Pasta & Serving
1 pound penne
Kosher salt
Finely grated Parmesan cheese, for serving
1 teaspoon finely chopped parsley (optional)
Directions
- In a large Dutch oven over medium-low, combine the oil, carrots, celery, onion, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, stirring often, until the vegetables are fully softened but not browned, about 20 minutes.
- Increase heat to medium. 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, 4-6 minutes. Add the tomato paste and garlic; cook, stirring until the tomato pasted darkens slightly, about 1-2 minutes. Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes Add 3 cups water and the bay leaves, then bring to a simmer over medium-high. Reduce to medium-low and cook, uncovered, stirring occasionally, until the meat is tender and the liquid has reduced by about half, 30-35 minutes.
- Meanwhile, make the besciamella. In a small saucepan over medium, melt the butter. Whisk in the flour and cook, whisking constantly, for 2 minutes. While whisking, gradually add the half-and-half, then bring to a simmer. Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3-4 minutes. Remove from the heat and stir in Parmesan. Set aside until ready to use.
- About 20 minutes into simmering the ragu, cook the pasta. In a large pot, bring 4 quarts water to a boil, Add penne and 1 tablespoon kosher salt. 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). Drain the pasta in a colander.
- When the ragu is ready, remove and discard the bay leaves. Add besciamella; cook over medium-low, stirring, until the mixture is slightly thickened, about 2 minutes. Gradually add the pasta, stirring to coat and break up clumps. Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2-3 minutes. Off the heat, taste and season with salt and pepper. Serve with Parmesan. Sprinkle with parsley if using.