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Pasta Rustica Recipe

Recipe by Pedro M. A. Neves

Pasta Rustica is a hearty, rustic Italian pasta dish that celebrates simple, quality ingredients combined with a robust tomato sauce and regional meats. This classic main course features pappardelle or wide egg noodles tossed with a slow-cooked ragù of pancetta, ground pork, and tomatoes, finished with aged Pecorino Romano cheese. It represents authentic Italian countryside cooking at its most satisfying and unpretentious.

Ingredients

• 400g pappardelle pasta or wide egg tagliatelle (14 oz)
• 150g pancetta, cut into 1cm cubes (5.3 oz)
• 300g ground pork (10.6 oz)
• 100g ground veal (3.5 oz)
• 1 medium onion, finely diced (about 150g)
• 2 medium carrots, finely diced (about 150g)
• 2 celery stalks, finely diced (about 100g)
• 4 cloves garlic, minced
• 400ml whole milk (1⅔ cups)
• 800g canned San Marzano tomatoes, crushed (28 oz can)
• 120ml dry red wine (½ cup)
• 30ml olive oil (2 tablespoons)
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 75g aged Pecorino Romano cheese, grated (2.6 oz)
• Fresh flat-leaf parsley for garnish

Instructions

1. Render the pancetta cubes in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, until the fat is released and the pancetta is light golden, about 5-7 minutes.

2. Add the diced onion, carrot, and celery (soffritto) to the pancetta and its fat. Cook over medium heat, stirring occasionally, for 8-10 minutes until the vegetables soften and become aromatic.

3. Increase heat to medium-high and add the ground pork and veal to the vegetable mixture. Break up the meat with a wooden spoon and cook for 6-8 minutes, stirring frequently, until the meat loses its pink color and begins to brown.

4. Pour in the red wine and simmer for 3-4 minutes, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.

5. Add the crushed San Marzano tomatoes, minced garlic, bay leaves, and dried oregano. Stir well to combine all ingredients, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.

6. Slowly pour the milk into the simmering ragù while stirring gently. Continue simmering on low heat for 20-25 minutes, stirring occasionally, until the sauce is rich, velvety, and reduced by about one-third. Season with salt and black pepper to taste.

7. While the ragù finishes cooking, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente, about 3-4 minutes for fresh pasta or 8-10 minutes for dried.

8. Reserve 200ml (¾ cup) of pasta cooking water, then drain the pasta in a colander.

9. Add the drained pasta directly to the pot with the ragù. Toss gently but thoroughly, adding pasta water a little at a time (about 100-150ml) until the sauce coats the noodles and achieves a silky consistency.

10. Divide the pasta among four warm bowls or plates. Top each portion generously with grated Pecorino Romano cheese and a small pinch of fresh flat-leaf parsley. Serve immediately.

Substitutions

• Replace ground pork and veal with 400g ground beef for a simpler, less delicate version
• Substitute milk with heavy cream or crème fraîche for a richer, more luxurious sauce
• Use fresh egg fettuccine or tagliatelle instead of pappardelle if preferred
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, slightly sweet finish

Tips

• Do not rush the ragù cooking time; the slow simmer allows flavors to develop and meld into a complex, savory sauce
• Add pasta water gradually to achieve the proper sauce consistency—it should coat the pasta without pooling at the bottom of the plate
• Use freshly grated cheese rather than pre-grated for better melting and texture distribution

Pasta Rustica reflects the cucina povera tradition of rural Emilia-Romagna, where peasant cooks created rich, satisfying dishes from humble pantry staples and available meats. The addition of milk to a tomato-based ragù is a hallmark of this region, creating an understated elegance typical of Bolognese-inspired cuisine.

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