🍝 Garganelli al ragù
Garganelli are ridged egg-pasta tubes rolled by hand from small squares, and in Emilia-Romagna they are classically served with a meat ragù. The sauce is slow-cooked from minced beef and pork with carrot, tomato and a splash of wine until thick and deeply savoury. The ridges and hollow centres catch the ragù in every bite.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g garganelli
- 250 g minced beef
- 150 g minced pork
- 1 carrot, finely diced
- 400 g crushed tomatoes
- 100 ml red wine
- 2 tbsp olive oil
- Salt, pepper
Method
- Soften the carrot in the olive oil for 5 minutes.
- Add the beef and pork and brown well, breaking up the meat.
- Pour in the wine and let it evaporate, then add the tomatoes and a little water.
- Simmer, partly covered, for 2 hours, adding water if needed; season.
- Cook the garganelli until al dente, drain and toss with the ragù.
How to make it lighter
- Use lean beef and drain off excess fat after browning.
- Serve 80 g dry pasta per person and add extra carrot to the sauce for volume.
- Start the meal with a green salad so a smaller pasta portion is enough.
History
Garganelli come from Romagna, and local tradition credits their invention to a cook in the area of Imola in the 18th century, though the story is hard to verify. Slow-simmered meat ragù is a hallmark of Emilia-Romagna. Today the pairing is a Sunday-lunch classic in the region.
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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 →