Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)

Name: Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 serving
Ingredients: 300 g maccheroncini di Campofilone; 1-2 carrots; 1-2 celery stalks; 1 onion; 100 g ground beef; 100 g ground chicken; 100 g ground pork; 1-2 beef marrow bones; 500 g sauce tomatoes; fresh parsley; fresh marjoram; fresh Rosemary; fresh sage; ½ glass white wine; 2-3 tablespoon extra virgin olive oil; salt; black pepper; 100 g Pecorino cheese

User Reviews

5.0

102 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
4
Calories
745 kcal
Course
Main Course
Cuisine
Italian

Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)

Daisy Meyer

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This traditional recipe from the Le Marche region in Central Italy is made with a chicken, beef and pork slow cooked ragù and melt in your mouth delicious pasta!

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Ingredients

Servings

300 g maccheroncini di Campofilone (11oz) or spaghetti
1-2 carrots finely chopped
1-2 celery stalks finely chopped
1 onion peeled and finely chopped
100 g ground beef (3.5oz)
100 g ground chicken (3.5oz) or chicken giblets
100 g ground pork 3.5oz)
1-2 beef marrow bones
500 g sauce tomatoes fresh peeled or canned
fresh parsley
fresh marjoram
fresh Rosemary
fresh sage
½ glass white wine
2-3 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste
100 g Pecorino cheese grated

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Instructions

In a deep skillet or dutch oven, brown the chopped onion in the olive oil, then add the chopped carrot and celery, salt and pepper. Add the beef bone and all the other meats. Then add a bunch of rosemary, marjoram, sage and parsley.
Cook stirring frequently until all the meat is browned. ( I started in a deep frying pan and then transferred the sauce to my Dutch oven to finish and simmer)
Add the wine. When the alcohol has evaporated, add the tomatoes. Cook partly covered over a low heat for 2-3 hours. Stir the sauce every now and again and if it seems dry add a little water. When the sauce is ready, remove the beef marrow bone.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the maccheroncini until al dente (usually 1 minute) When the pasta is ready drain it and add to the pan with the sauce. ( I put the sauce back into a deep frying pan to make this easier as I cooked it in my Dutch oven)
Mix together carefully and serve immediately sprinkled with grated pecorino.

Notes

You can use other types of pasta with Marchigiano ragù. I would recommend you use a pasta that is similar to the one I used. Thin ribbons like tagliolini or strands such as spaghetti or even angel hair.
I used a combination of cherry tomatoes and passata, but the original recipe calls for peeled tomatoes. You can use either variant.

Nutrition Information

Show Details

Calories 745kcal (37%) Carbohydrates 70g (23%) Protein 34g (68%) Fat 36g (55%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 83mg (28%) Sodium 530mg (22%) Potassium 928mg (27%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2951IU (59%) Vitamin C 15mg (17%) Calcium 347mg (35%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 745 kcal

% Daily Value*

Calories	745kcal	37%
Carbohydrates	70g	23%
Protein	34g	68%
Fat	36g	55%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.3g	15%
Cholesterol	83mg	28%
Sodium	530mg	22%
Potassium	928mg	20%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	2951IU	59%
Vitamin C	15mg	17%
Calcium	347mg	35%
Iron	4mg	22%