Recipe courtesy of Giovanni Scorzo

Penne Strascicate

  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
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