🍝 Conchiglie al ragù
Conchiglie al ragù is shell-shaped pasta served with a slow-cooked meat sauce of minced beef and pork, tomato, carrot, celery and onion. The hollow shells catch the thick, savoury ragù, so every bite is full of sauce. It is a hearty everyday Italian family dish, served hot as a first or main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g conchiglie
- 250 g minced beef
- 150 g minced pork
- 400 g passata or chopped tomatoes
- 1 onion, 1 carrot, 1 celery stalk, finely chopped
- 2 tbsp olive oil
- Salt, pepper, 1 bay leaf
Method
- Soften the onion, carrot and celery in the oil over low heat for 10 minutes.
- Add the beef and pork and cook, breaking it up, until browned.
- Add the tomatoes, bay leaf, salt and pepper and a little water; simmer covered on low heat for at least 1½–2 hours, stirring now and then.
- Cook the conchiglie in salted water until al dente and drain.
- Toss the pasta with the ragù and serve hot.
How to make it lighter
- Use lean minced beef and drain off any fat after browning.
- Serve a smaller portion of pasta (about 80 g dry per person) with a large green salad.
- Cut the oil to 1 tbsp for the soffritto — 1 tbsp ≈ 120 kcal.
History
Slow-cooked meat ragù is most closely tied to Bologna and Emilia-Romagna, but it is made all over Italy. Conchiglie, “shells”, are a dried pasta shape popular across the country and often paired with chunky sauces like this one.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →