Penne Strascicate
A little Florentine dish that you and your family will enjoy!
Ingredients
- 1 box penne pasta cooked till al-dente
- 1 pound ground beef
- 1 pound ground pork
- 3 carrots finely diced
- 3 celery finely diced
- 1 onion finely diced
- ¾ tube tomato paste
- olive oil
- ½ cup red or white wine
- ½ cup beef broth
- freshly grated Parmigiano-Reggiano cheese
- Kosher salt and black pepper
Béchamel Sauce
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
Instructions
prepare the Ragu sauce
- In a large skillet add a couple of swirls of olive oil, over medium low heat add the onion, carrots and celery. After 3-4 minutes add the ground meats, Add the tomato paste and wine plus broth. Simmer for 45 minutes.
cooking pasta
- Cook the pasta to al-dente roughly 2-3 minutes less than the package instructions, it will continue cooking in the sauce. Drain reserving a cup or two of the pasta water. Toss the pasta in the sauce over high heat for 1-2 minutes, using some of the pasta water to keep it creamy.
prepare the Béchamel sauce
- in a small to medium size pot melt the butter, add the garlic and then the flour, cook this for 1-2 minutes then gradually add the milk stirring until the sauce thickens.
- Finish by stirring in the white sauce and generous amounts of freshly grated Parmigiano-Reggiano. Serve immediately with extra cheese.