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Penne Strascicate
Florence, Italy
Ingredients
- 3 stalk Celery, finely chopped
- 2 Carrots, finely chopped
- 1 Red Onion, finely chopped
- 2 oz. Pancetta, finely chopped
- .5 c. Extra-Virgin Olive Oil
- .5 lb. Ground Beef
- .5 lb. Ground Pork
- .5 lb. Ground Veal
- 1 c. Pinot Gris
- 3 lb. Canned Tomato, pureed
- 1 tsp. Salt, as needed
- 1/8 tsp. Ground Black Pepper, to taste
- 4 oz. Butter, cut into pieces
- 1.5 lb. Penne, (dry weight)
- 6 oz. Parmesan, grated
Instructions
Instructions
1.
Saute celery, carrot, onion, and pancetta in olive oil in a large skillet over medium heat until golden. Add meats and continue to saute until cooked. Add wine and cook until evaporated.
2.
Add tomato to pan, season with salt and pepper, and continue to cook over medium heat until sauce is thickened, at least 90 minutes.
3.
Boil pasta in salted water until al dente, then drain. Add pasta to sauce along with butter and cook until melted and pasta is coated.
4.
Garnish pasta with cheese before serving.