Pappardelle al Ragù di Carne

Ragù is one of those sauces that is common throughout Italy, with every Italian cook having their own twist on the basic recipe. However, it wasn’t until after Napoleon invaded northern Italy in 1796 that maccheroni, as pasta was known at that time, began to be served with a meat sauce.  Up until that time, maccheroni was more likely to be cooked and served in a meat broth. It was the French in Emilia Romagna who first combined their rich meat stew, ragoût, with pasta. The first documented recipe for a meat sauce served with pasta is from the end of the 18th century. Ragù di maccheroni, was prepared and recorded by Alberto Alvisi, the cook to the Cardinal of Imola.

This recipe for Pappardelle al Ragù di Carne is from the excellent cookbook, Piatti Chiari, by Tiziana Falorni, who runs the restaurant, Alla Piazza di Sopra in Filleto, together with her talented daughters Chiara and Laura. If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy.

alla piazza di sopra lunigiana

Pappardelle al ragù di carne

Ingredients

350g pappardelle
250g lean minced beef
100g lean minced pork
1 sausage
1 onion
1 stick of celery
1 carrot
1 tablespoon of concentrated tomato paste
750g passata/chopped tomatoes in sauce
2 bay leaves
1 glass of red wine
garlic to taste
parsley
a pinch of chilli powder
olive oil
salt

Preparation method

  1. Chop the onion, garlic, parsley, celery and carrot and fry gently in olive oil in a saucepan
  2. Add the minced beef, minced pork and the meat from the sausage
  3. When the meat begins to brown, add the wine and simmer until the alcohol has burnt off
  4. Add the tomato paste, passata, bay leaves, chilli powder and half a glass of water
  5. Put the lid on the saucepan and simmer on a low heat for about three hours, checking occasionally
  6. Cook the pasta and serve with the ragù.

Serve with Vermentino Nero Terenzuola

Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364

Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

Open Tuesday to Sundays for lunch and dinner.

Pappardelle al Ragù di Carne appeared on Ciao Lunigiana on 12 April 2015

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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