By Florence Fabricant



Penne With Kidney Bean Ragu

Yield: 4 servings

•   ½ cup dried kidney beans, soaked if desired, and drained (or cups canned kidney     beans, rinsed)
•   3 Tablespoons extra virgin olive oil
•   1 large onion, finely chopped
•   4 large cloves garlic, minced
•   ½ teaspoon fennel seeds
•   ½ teaspoon crushed black peppercorns
•   1 teaspoon dried oregano
•   ½ pound ground beef
•   ½ cup dry red wine
•   2 cups ripe tomatoes or canned plum tomatoes, finely chopped
•   1 pound dried penne
•   2 Tablespoons flat-leaf parsley, chopped
•   Parmesan cheese, freshly grated (on the side)
•   Salt and freshly ground black pepper

If using dried beans, place them in a saucepan, cover with water to a depth of 2 inches, bring to a simmer, and cook, partly covered, about 1½ hours. Drain.

While the beans are cooking, heat the oil in a heavy saucepan. Add the onion and garlic and cook over low heat until they are very soft but not brown. Stir in the fennel seeds, peppercorns, oregano and ground beef and cook, stirring, until the beef has lost its color and is broken into fine bits. Increase the heat to medium and continue cooking for another 10 minutes or so, or until the beef and onions start to brown. Stir in the wine. Cook for a few minutes longer, until most of the wine has evaporated. Add the tomatoes, cover, and cook over medium heat for about 30 minutes. Season to taste with salt and pepper.

When the beans are nearly tender, bring a large pot of salted water to a boil for the penne. Add the penne to the pot and cook for 10 to 12 minutes, or until the pasta is al dente. Meanwhile, drain the beans and fold them into the meat sauce. Bring to a slow simmer. Drain the penne and add it to the pot with the sauce. Heat briefly, season to taste with salt and pepper, fold in the parsley, and serve with the Parmesan cheese on the side.