Recipes › Pasta › Garganelli with Ragu Recipe

Garganelli with Ragu Recipe

Recipe by Pedro M. A. Neves

Garganelli with ragu is a classic Northern Italian pasta dish featuring hand-rolled tube pasta combined with a rich, slow-cooked meat sauce. This Emilia-Romagna specialty showcases the region's tradition of fresh egg pasta paired with a deeply flavored ragù that simmers for hours. The ridged, quill-shaped garganelli captures the savory sauce in every bite, creating an authentic and deeply satisfying meal.

Ingredients

• 280g (2 cups) all-purpose flour
• 3 large eggs
• 1 pinch fine sea salt
• 15ml (1 tablespoon) water if needed
• 350g (12 oz) ground beef
• 150g (5 oz) ground pork
• 100g (3.5 oz) pancetta, finely diced
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 200ml (¾ cup) whole milk
• 150ml (⅔ cup) dry white wine
• 400g (14 oz) canned crushed tomatoes
• 30ml (2 tablespoons) tomato paste
• 45ml (3 tablespoons) extra-virgin olive oil
• 2 bay leaves
• 1 pinch ground nutmeg
• Fine sea salt and freshly ground black pepper to taste
• Freshly grated Parmigiano-Reggiano for serving

Instructions

1. Mound the flour on a clean work surface and create a well in the center. Crack eggs into the well, add a pinch of salt, and beat eggs lightly with a fork. Gradually incorporate flour from the inner walls of the well, mixing until a rough dough forms. Add water if the dough is too dry.

2. Knead the dough for 8-10 minutes until smooth, elastic, and no longer sticky. Cover with an inverted bowl and rest for 30 minutes at room temperature.

3. Roll out the dough through a pasta machine, starting at the widest setting and working down to the thinnest setting. The sheet should be thin enough to see your hand through it. Cut into 2cm (¾ inch) squares.

4. Place each square diagonally on a wooden garganelli comb (or use a butter curler as alternative). Roll the square over the comb toward you while pressing gently, creating diagonal ridges and a tube shape. Slide off onto a floured tray.

5. Heat olive oil in a large heavy-bottomed pot over medium heat. Add pancetta and cook for 2 minutes until fat renders. Add the chopped onion, carrot, and celery (soffritto) and sauté for 8 minutes until softened and fragrant.

6. Add ground beef and ground pork to the pot. Break up the meat with a wooden spoon and cook for 6-8 minutes, stirring frequently, until the meat is browned and no pink remains.

7. Stir in the tomato paste and cook for 2 minutes until darkened slightly. Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, approximately 3-4 minutes.

8. Add the crushed tomatoes, milk, bay leaves, and a pinch of nutmeg. Stir well to combine. Reduce heat to low and simmer gently, partially covered, for 2 to 2.5 hours, stirring occasionally. The sauce should reduce and deepen in color. Season with salt and pepper to taste.

9. Bring a large pot of salted water to a rolling boil. Add the garganelli and cook for 3-4 minutes until tender but still firm to the bite (al dente). The pasta will float to the surface when nearly done.

10. Drain the pasta, reserving 120ml (½ cup) of pasta water. Add the pasta to the ragù pot, tossing gently to coat. Add pasta water a little at a time if needed to loosen the sauce. Serve immediately in warm bowls, garnished generously with freshly grated Parmigiano-Reggiano.

Substitutions

• For vegetarian ragu: Replace meat with 200g (7 oz) finely diced mushrooms and 150g (5 oz) cooked lentils, using vegetable broth instead of wine
• For dairy-free: Substitute the milk with oat or almond milk in equal quantity
• For fresh pasta alternative: Use 360g (12.7 oz) dried egg pappardelle or tagliatelle, cooking for 9-11 minutes
• For lower-fat version: Use lean ground beef only, omit pancetta, and reduce olive oil to 20ml (1.5 tablespoons)

Tips

• The ragù must simmer very gently; vigorous boiling will cause the sauce to break and become grainy. Maintain a slow bubble at the surface only.
• If you don't have a garganelli comb, roll each square diagonally around a wooden dowel or even a thick pencil, then slide off carefully. The ridges help catch the sauce.
• Make the ragù a day ahead—it actually improves in flavor after resting overnight in the refrigerator, and it's convenient for serving.
• Reserve pasta water: the starch helps the sauce cling to the pasta and creates a silky consistency without adding cream.

Garganelli originates from the Emilia-Romagna region of Northern Italy, particularly Imola, where handmade egg pasta and slow-cooked ragù are cornerstones of the culinary tradition. The name comes from 'gargane,' an Romagnol word for the comb used to shape the pasta, reflecting the deep connection between tools, technique, and regional identity.

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