Savory Ragout Cellentani
A rich and hearty Italian dish featuring cellentani pasta coated in a savory ragout sauce made with slow-cooked meat, vegetables, and herbs.
Ingredients
- 1 lb cellentani pasta
- 1 lb ground beef or lamb
- 1 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic minced
- 1 cup tomato passata
- 1/2 cup red wine
- 1 cup beef or vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
Prepare the Ingredients
- Chop the onions, carrots, celery, and garlic for the mirepoix.
- Mince the fresh rosemary and thyme.
- Gather all other ingredients and have them ready.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the cellentani pasta until al dente according to the package instructions.
- Reserve 1 cup of pasta water before draining.
Prepare the Ragout
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Brown the ground beef or lamb, breaking it into small pieces as it cooks. Remove and set aside.
- In the same pan, add the diced onions, carrots, and celery. Sauté until softened and fragrant.
- Stir in the garlic and cook for 1 minute.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom.
- Add the tomato passata, fresh rosemary, thyme, and broth. Return the cooked meat to the pan.
- Reduce heat to low and let the sauce simmer gently for 30–45 minutes, stirring occasionally.
Combine the Pasta and Ragout
- Add the cooked cellentani pasta to the ragout. Toss gently to coat the pasta with the sauce.
- If needed, use reserved pasta water to adjust the sauce’s consistency.
Serve
- Plate the pasta and ragout. Garnish with freshly grated Parmesan cheese and chopped parsley.
- Serve hot and enjoy!
Notes
- Make-Ahead Option: Prepare the ragout sauce up to two days in advance and store it in the refrigerator. Reheat gently on the stove before combining with freshly cooked pasta.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. The ragout sauce can be frozen separately for up to 3 months.
- Customization Ideas:
- For a vegetarian version, replace the meat with plant-based ground meat, mushrooms, or lentils.
- Add a touch of cream or ricotta for a richer, creamier sauce.
- Use gluten-free pasta to make the dish suitable for gluten sensitivities.
- Serving Suggestions: Pair this dish with crusty garlic bread and a simple green salad to create a well-rounded meal.
- Adjusting Consistency: If the sauce becomes too thick, use reserved pasta water or broth to thin it to the desired consistency.
- Herbs and Spices: Fresh herbs add brightness; garnish with additional parsley, rosemary, or basil for an extra pop of flavor.