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Gargati with spring ragu (il consiero)

This traditional gargati pasta with a mixed meat and spring vegetable ragu recipe from Veneto is made with different white meats and fresh seasonal spring veggies. It's a delicious one plate meal that all the family will love!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 775 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 400 g gargati pasta (14oz) or other pasta tubes
  • 120 g pork tenderloin (4oz)
  • 120 g veal tenderloin (4oz)
  • 120 g chicken breast (4oz)
  • 60 g lardo (cured pork fatback) (2oz) or fatty bacon or guanciale
  • 1 onion peeled and finely chopped
  • 2 shallots peeled and finely chopped
  • 1 carrot washed and finely chopped
  • 500 g fresh green asparagus (17oz)
  • 250 g fresh peas (9oz) or 150g frozen (6oz)
  • 1 handful fresh herbs ( rosemary, sage, marjoram)
  • ½ teaspoon nutmeg freshly grated
  • 1-2 bay leaves
  • ½ glass white wine
  • 1-2 tablespoon tomato concentrate (paste)
  • 1 cup beef or chicken stock
  • salt for pasta and to taste
  • ground black pepper to taste
  • 2-3 tablespoon extra virgin olive oil
  • Parmigiano or Grana cheese grated (as required)

Instructions

    Cup of Yum
  1. Wash the asparagus and remove the hard end of the stalk. You can do this by gently bending the asparagus and it should break naturally in the right place. Using kitchen string tie the asparagus into bundles of about 8. If using fresh peas shell them.
  2. Coarsely cut the meats and the lardo into small pieces. Peel and finely chop the onion and shallots. Wash and finely chop the carrot. Wash and chop the herbs. Leave the bay leaves whole.
  3. Fry the onion, carrot and shallots with the lardo in a little olive oil until everything starts to soften and the lardo starts to melt. Then add the coarsely cut meats, raise the heat and sauté over a high heat until the meat has started to brown.
  4. Add the chopped herbs, bay leaves, grated nutmeg and sprinkle with a generous splash of wine. When the wine has evaporated, add the tomato paste. If using fresh peas add them now. Mix everything together. Season with salt and pepper and reduce heat to a simmer.
  5. From time to time, pour in small amounts of boiling broth and stir. Let the sauce cook until the meat is soft, about 15-20 minutes. If using frozen peas add them 5 minutes before the end. When the sauce is ready remove the bay leaves.
  6. Put a pot of water on to boil for the pasta. Add salt once it starts to boil
  7. Cook the asparagus in the boiling pasta water. Remove when cooked (about 5-10 minutes) then add the pasta to the same water and cook al dente according to the instructions on the packet.
  8. Drain the pasta and mix it with the sauce. Serve immediately with whole asparagus or cut the asparagus and mix the pieces into the sauce and pasta. Serve with grated Parmigiano or grana if required.

Notes

  • You can other pasta for this gargati with spring ragu recipe. Since gargati is pasta tubes, I would suggest using other smallish tubes such as ditali, sedani, elbow macaroni or even penne.
  • You can also use other meats such as turkey, beef or sausage. Instead of the lardo use guanciale, pancetta or fatty bacon.

Nutrition Information

Calories 775kcal (39%) Carbohydrates 96g (32%) Protein 42g (84%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 74mg (25%) Sodium 373mg (16%) Potassium 1258mg (36%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 4044IU (81%) Vitamin C 37mg (41%) Calcium 101mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 775

% Daily Value*

Calories 775kcal 39%
Carbohydrates 96g 32%
Protein 42g 84%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 74mg 25%
Sodium 373mg 16%
Potassium 1258mg 27%
Fiber 11g 44%
Sugar 12g 24%
Vitamin A 4044IU 81%
Vitamin C 37mg 41%
Calcium 101mg 10%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.