Best Penne Strascicate Recipes

Penne Strascicate image

Provided by Wok With You

Categories Penne

Time 1h

Yield 1 4 plates, 4 serving(s)

Number Of Ingredients 11

1 cup diced onion
1/3 cup carrot, diced
1/3 cup celery, diced
2 tablespoons fresh parsley, chopped
6 tablespoons extra virgin olive oil
12 ounces lean ground beef
1/2 cup red wine
2 cups canned Italian tomatoes
1 cup beef stock
1 lb penne pasta
1 cup grated parmesan cheese

Steps:

In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.

Nutrition Facts : Calories 909.2, Fat 38.7, SaturatedFat 11, Cholesterol 77.7, Sodium 765.2, Carbohydrate 100.5, Fiber 14.1, Sugar 4.9, Protein 37

Penne Strascicate image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 14

3 stalks celery
2 medium carrots
1 red onion
2 ounces pancetta
1/2 cup extra-virgin olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 cup pinot grigio or another Italian white wine
3 pounds canned San Marzano peeled tomatoes
Salt and pepper
4 ounces (1 stick) salted butter, cut into pieces
1 1/2 pounds penne pasta
6 ounces freshly grated Parmigiano Reggiano

Steps:

Finely chop the celery, carrots, onion and pancetta. Saute the chopped mixture in the olive oil in a large skillet over medium heat until golden. Add the ground beef, pork and veal and continue to saute until the meat is cooked. Add the white wine and cook until evaporated.
Puree the tomatoes in a blender and add them to the meat mixture. Season the meat mixture with salt and pepper and continue to cook over a medium heat until the sauce has thickened, at least 1 1/2 hours.
Bring 4 to 6 quarts water to a boil in a large pot. Add 3 teaspoons salt. Add the pasta and cook, stirring occasionally, until al dente, 10 to 11 minutes. Drain the pasta and add it to the sauce. Add the butter and cook until melted and the pasta is coated, 1 to 2 minutes. Garnish the pasta with the Parmigiano Reggiano before serving.