PastaMania #1. "Fettuccine al ragù"

(June 19, 2014)
Fettuccine literally means "little ribbons" and refers to the shape of the pasta. It's a flat, thick egg noodle popular in central Italy, and it is often eaten with ragù—a special, slow-cooked meat sauce. There are several regional variations of ragù in Italy, the most famous being Neapolitan and Bolognese. The one presented here is Bolognese, from Emilia-Romagna.


Serves 4

● 24 oz De Cecco egg fettuccine

● 1 stalk of celery

● 1 onion

● 1 carrot

● A sprig of parsley

● 30 oz tomato puree

● 10 oz ground meat (pork and veal)

● 10 oz ground meat (pork and veal)

● 4 fl. oz red wine 

● 4 oz. grated Parmigiano 

● 4 tablespoons De Cecco extra virgin olive oil


● Finely dice the celery, onion, and carrot.

●  Cook the diced vegetables in a large pan with extra virgin olive oil for five minutes until the onion is golden.

● Add white wine and cook for another five minutes, until the wine evaporates. 

● Add ground meat. You should use both pork and veal. Pork is sweeter and fatter than veal and gives the sauce flavor and a smooth texture.

● Add salt and pepper.

● Cook for about ten minutes, until the meat is brown.

●  Add tomato sauce and reduce heat to low.

● Let it cook for at least an hour and a half.

●  When the water comes to a boil, add coarse salt.

● Toss in the pasta, stirring occasionally so it doesn't stick.

● Cook the fettuccine for 3 minutes.If you cook it longer, Italians won't like it! Pasta must be "al dente"—or firm to the bite.

●  When the fettuccine is done, don't drain it with a colander—just remove it from the pot using a large slotted spoon.

● Add the fettuccine to the saucepan. Turn off the heat and stir carefully.

● Sprinkle with parmigiano and a little extra virgin olive oil, and stir.

● Fettuccine al ragù bolognese should be paired with still, medium-bodied red wine, especially a wine produced in Emilia Romagna. We recommend San Giovese.

... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!






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