Entree: San Marino – Strozzapreti al Ragù (Rustic hand-rolled pasta served with a slow-simmered meaty tomato ragù)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 12 oz (340 g) dried strozzapreti or other short hand-rolled pasta
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 oz (30 g) unsalted butter
- 3 oz (85 g) pancetta, diced
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) canned crushed tomatoes or tomato passata
- 1/2 cup (120 ml) whole milk
- 1 bay leaf
- 1/4 tsp (1 g) freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (25 g) fresh parsley, chopped
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano, plus extra for serving

Instructions

1. Heat the olive oil and butter in a large heavy pot over medium heat until butter is melted and foaming. Add the diced pancetta and cook until it begins to render fat and brown, about 4 minutes.
2. Add the onion, carrot, and celery and cook, stirring frequently, until softened and translucent, about 8–10 minutes. Stir in the garlic and cook 1 minute more.
3. Increase heat to medium-high, add the ground beef and ground pork, breaking up with a spoon. Brown the meat thoroughly, letting it develop some color, about 8–10 minutes.
4. Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes.
5. Add the crushed tomatoes, milk, bay leaf, and nutmeg. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently for 1.5–2 hours, stirring occasionally; if the sauce becomes too thick, add a splash of water or stock.
6. Season the ragù with salt and freshly ground black pepper to taste. Stir in the chopped parsley and remove the bay leaf just before serving.
7. Meanwhile, bring a large pot of heavily salted water to a boil and cook the strozzapreti until al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
8. Add the drained pasta to the ragù, tossing to coat and loosening with reserved pasta water as needed so the sauce clings to the pasta. Serve immediately with grated Parmigiano-Reggiano.