A rustic, hearty pasta from the inns and trattorias of Florence — penne vigorously "dragged" through a rich, wine-laced meat ragu until every tube is coated in deep, savory flavor. Simple ingredients, bold technique, pure comfort.
| Amount | Ingredient |
|---|---|
| 320 g (11 oz) | Penne (or other short pasta) |
| 200 g (7 oz) | Ground beef |
| — | Tomato passata (strained tomatoes), about 1½ cups (360 ml) |
| 1 | Yellow onion, finely diced |
| 60 ml (¼ cup) | Red wine (Chianti or other dry red) |
| — | Pecorino Romano, grated, for serving |
| — | Extra-virgin olive oil |
| — | Salt |
| — | Black pepper, freshly ground |
The term strascicare in Florentine dialect means "to drag" — and that's exactly what you do with this pasta. The penne are tossed and dragged through a slow-simmered sauce of ground beef, red wine, and tomato passata until the rough surfaces of the pasta catch every bit of the rich, meaty ragu. Finished with a generous grating of sharp Pecorino, this is hearty, no-nonsense cooking from the Tuscan countryside — the kind of dish that sticks to your ribs and warms you from the inside out.
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent — about 3 minutes. Do not let it brown.
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook, stirring occasionally, until well browned on all sides — about 5 minutes. Season with salt and pepper.
Proper browning is essential for deep flavor. Let the meat sit undisturbed for a minute between stirs to develop a good crust.
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine bubble and reduce for about 2 minutes, until the alcohol has cooked off and the liquid is syrupy.
Add the tomato passata to the skillet. Stir to combine, then reduce the heat to low. Let the sauce simmer gently, uncovered, for 15 minutes, stirring occasionally. The sauce should thicken and deepen in color. Taste and adjust seasoning with salt and pepper.
A slow, gentle simmer allows the flavors to meld and the sauce to concentrate. Don't rush this step — the difference between a 10-minute simmer and a 15-minute one is noticeable.
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente. Before draining, reserve about ½ cup (120 ml) of pasta water.
Drain the penne and add them directly to the skillet with the meat sauce. Increase the heat to medium-high and toss vigorously — drag the pasta through the sauce — for about 1–2 minutes, allowing the sauce to cling to every tube. Add a splash of reserved pasta water if the sauce seems too thick.
The "strascicare" (dragging) is what gives this dish its name and its character. The vigorous tossing coats the pasta unevenly, with some pieces getting more sauce than others — this irregularity is part of the rustic charm.
Divide among warm bowls. Top each with a generous grating of Pecorino Romano and a final crack of black pepper. Serve immediately.
| Mistake | Why It Happens | How to Avoid |
|---|---|---|
| Pale, flavorless sauce | Meat not properly browned | Let the ground beef develop a deep brown crust before adding wine — don't stir it constantly |
| Sauce is too thin | Insufficient simmering time | Simmer the passata for the full 15 minutes, uncovered, to allow excess moisture to evaporate |
| Pasta is dry and clumpy | Not enough sauce or skipped the pasta water | Add a splash of reserved pasta water during the "strascicare" step to loosen and bind the sauce |
| Raw wine taste | Wine not reduced enough before adding passata | Let the wine bubble and reduce for a full 2 minutes — it should be syrupy before you add the tomatoes |
| Bland overall dish | Under-seasoned meat or pasta water | Salt the pasta water generously and season the meat during the browning step, not at the end |
Photo reference: `vol1_282.png` — An overhead or slightly angled shot of a rustic ceramic bowl filled with penne 'strascicate. The penne are generously coated in a deep, brick-red meat sauce, with visible rivulets of sauce clinging to the ridges of each tube. A generous cloud of freshly grated Pecorino Romano blankets the top, with a final crack of black pepper scattered across. Beside the bowl: a simple linen napkin, a fork, and a half-full glass of Chianti on a worn wooden Tuscan table. A small dish of extra grated Pecorino sits nearby. The lighting is warm and golden, suggesting a late afternoon trattoria setting. The overall mood is hearty, rustic, and deeply comforting.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto 🍝
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.