Entree: Italy – Basilicata – Strascinati al Ragù Lucano (Hand-rolled regional pasta served with a slow-cooked pork-and-beef ragù flavored with Basilicata aromatics and crispy dried peppers)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 30 min

Total 3 hrs

Ingredients

- 14 oz (400 g) durum semolina flour
- 1 1/4–1 1/2 cups (300–360 ml) warm water
- 1 tsp (6 g) fine sea salt for dough
- 2 tbsp (30 ml) extra-virgin olive oil for dough
- 3 tbsp (45 ml) extra-virgin olive oil for ragù
- 1 medium yellow onion, finely chopped (about 150 g)
- 1 medium carrot, finely chopped (about 75 g)
- 1 celery stalk, finely chopped (about 60 g)
- 2 garlic cloves, smashed
- 4 oz (115 g) pancetta, diced
- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1.3 cm) pieces
- 8 oz (225 g) beef chuck, cut into 1/2-inch (1.3 cm) pieces
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 small fresh rosemary sprig
- Salt and freshly ground black pepper to taste
- 4–6 dried peperoni cruschi (dried sweet red peppers) or 4 dried whole ancho chiles if unavailable
- 1/3 cup (80 ml) neutral oil for crisping peppers and finishing (for frying peperoni cruschi)
- 2 oz (50 g) Pecorino Romano or aged Pecorino, finely grated
- Extra-virgin olive oil for finishing, to taste

Instructions

1. Make the strascinati dough: in a bowl combine the semolina flour and 1 tsp salt. Gradually add 1 1/4 cups (300 ml) warm water and 2 tbsp (30 ml) olive oil, mixing until a firm but pliable dough forms; add remaining water a tablespoon at a time if needed. Knead 8–10 minutes until smooth. Cover and rest 30 minutes.
2. Shape strascinati: divide dough into 4 pieces, roll each into a rope about 3/4 inch (2 cm) diameter, cut into 1-inch (2.5 cm) pieces. Using the pads of your fingers drag each piece across a floured board to create a slightly concave, irregular shape (strascinati). Place on a floured tray and keep covered.
3. Start the ragù: heat 3 tbsp (45 ml) olive oil in a large heavy pot over medium heat. Add pancetta and cook until translucent and lightly browned, about 4 minutes. Add chopped onion, carrot and celery and cook until softened, about 6–8 minutes. Add smashed garlic and cook 1 minute more.
4. Brown the meat: increase heat to medium-high, add pork and beef pieces and brown on all sides, about 6–8 minutes total. Season with salt and pepper.
5. Deglaze and simmer: pour in 1 cup (240 ml) red wine and scrape up browned bits. Stir in crushed tomatoes, tomato paste, bay leaf and rosemary. Bring to a simmer, reduce heat to low, cover partially and simmer gently 1.5–2 hours until meat is tender and sauce is thick, stirring occasionally. Adjust salt and pepper.
6. Prepare peperoni cruschi: if using dried sweet peppers, heat 1/3 cup (80 ml) neutral oil in a small skillet until shimmering. Fry dried peppers 10–30 seconds each until blistered and crisp, remove to paper towel. Reserve oil. If using anchos, rehydrate briefly in hot water, then crisp in oil or chop and add to sauce as a milder alternative.
7. Finish ragù: remove bay leaf and rosemary stem. If desired, tear a couple of the crisped peperoni cruschi and stir into the ragù to infuse flavor; reserve some whole peppers for garnish. Warm through and adjust seasoning.
8. Cook pasta and serve: bring a large pot of salted water to a boil. Cook strascinati 3–6 minutes depending on thickness until al dente (fresh pasta cooks quickly). Drain, reserve a little cooking water, and toss the pasta with ragù, adding a splash of pasta water if needed to bind.
9. Plate and garnish: portion into bowls, grate Pecorino over each serving, drizzle a little extra-virgin olive oil and scatter remaining peperoni cruschi on top. Serve immediately.