Penne Strascicate (Penne 'Dragged' Through Ragù)
Penne Strascicate (Penne 'Dragged' Through Ragù)
Ingredients
For the Ragù
- 2 tablespoons olive oil
- 1 stalk celery, finely diced
- 1/2 red onion, finely diced
- 1 carrots, finely diced
- 1 pound ground beef, 80/20 lean
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 ounces tomato paste
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 cup Parmesan cheese, grated, plus more for serving
For the Pasta
- 12 ounces penne pasta
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the finely diced celery, red onion, and carrots. Cook the soffrito 'low and slow' for 30 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 30 min
- 2
Increase heat to medium. Add the ground beef to the pot with the cooked soffrito. Break up the meat with a spoon. Add the ground coriander, ground fennel, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the meat is browned, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the water, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let the ragù gently cook while you prepare the béchamel, about 15 minutes.
⏱️ 15 min
- 4
While the ragù simmers, prepare the cheesy béchamel. In a separate medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed whole milk, a little at a time, until smooth and thickened. Continue to whisk until the béchamel comes to a gentle simmer and coats the back of a spoon, about 5-7 minutes.
⏱️ 7 min
- 5
Remove the béchamel from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
⏱️ 2 min
- 6
Uncover the ragù. Stir the cheesy béchamel into the ragù mixture in the large pot. Stir until the sauce is well combined and has a creamy, silky consistency.
⏱️ 2 min
- 7
Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
⏱️ 10 min
- 8
Add the cooked penne pasta directly to the pot with the ragù and béchamel sauce. Stir the pasta thoroughly, allowing it to finish cooking in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Continue to stir for 1-2 minutes, allowing the sauce to cling to the noodles.
⏱️ 2 min
- 9
Serve the Penne Strascicate immediately in bowls. Grate additional Parmesan cheese over the top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne Strascicate (Penne 'Dragged' Through Ragù)
For the Ragù
- 2 tablespoons olive oil
- 1 stalk celery, finely diced
- 1/2 red onion, finely diced
- 1 carrots, finely diced
- 1 pound ground beef, 80/20 lean
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 ounces tomato paste
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 cup Parmesan cheese, grated, plus more for serving
For the Pasta
- 12 ounces penne pasta
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the finely diced celery, red onion, and carrots. Cook the soffrito 'low and slow' for 30 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 30 min - 2
Increase heat to medium. Add the ground beef to the pot with the cooked soffrito. Break up the meat with a spoon. Add the ground coriander, ground fennel, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the meat is browned, about 8-10 minutes.
⏱️ 10 min - 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the water, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let the ragù gently cook while you prepare the béchamel, about 15 minutes.
⏱️ 15 min - 4
While the ragù simmers, prepare the cheesy béchamel. In a separate medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the warmed whole milk, a little at a time, until smooth and thickened. Continue to whisk until the béchamel comes to a gentle simmer and coats the back of a spoon, about 5-7 minutes.
⏱️ 7 min - 5
Remove the béchamel from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
⏱️ 2 min - 6
Uncover the ragù. Stir the cheesy béchamel into the ragù mixture in the large pot. Stir until the sauce is well combined and has a creamy, silky consistency.
⏱️ 2 min - 7
Cook the penne pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
⏱️ 10 min - 8
Add the cooked penne pasta directly to the pot with the ragù and béchamel sauce. Stir the pasta thoroughly, allowing it to finish cooking in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Continue to stir for 1-2 minutes, allowing the sauce to cling to the noodles.
⏱️ 2 min - 9
Serve the Penne Strascicate immediately in bowls. Grate additional Parmesan cheese over the top before serving.
⏱️ 1 min