Straight from Italy: Penne Strascicate
While living in Italy several years ago, I piled my cupboard high with authentic Tuscan cookbooks. My favorite recipe to emerge from countless pages of pastas and risottos is Penne Strascicate, a Bolognese-like sauce filled with diced vegetables, fresh tomatoes, red wine, and the best-tasting olive oil you can find. This recipe is affordable and makes enough to reheat for lunch the next day.
Ingredients
1 medium yellow onion, diced
1 small carrot, diced
1 stalk of celery, diced
1 tablespoon of chopped fresh parsley
2/3 lbs of ground beef
1/2 cup of a robust red wine
1 lb of fresh tomatoes, chopped
1 cup chicken or beef broth
1 lb of Penne pasta
3/4 cup of freshly shaved Parmigiano Reggiano
6 tablespoons of extra virgin olive oil
salt
pepper
Heat the olive oil in a saucepan set over medium heat. Add the onions, carrots, celery and parsley and stir for 4-5 minutes. Toss in the meat and stir until it begins to brown. Add the wine and let it reduce, stirring occasionally to prevent the meat from sticking together. Add the tomatoes, salt, pepper and stir for 4-5 minutes. Pour in the broth and simmer over low heat for 40 minutes, stirring occasionally
Cook the pasta in a pot of salted water until al dente and then, incorporate it to the sauce. Mix everything together and cook for 5 additional minutes. Add the Parmigiano Reggiano and serve immediately.
Pairs well with a young, dry red wine.
By Thrifty Gourmet on April 29, 2009 | 0
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