Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
745 kcal
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Course
Main Course
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Cuisine
Italian
Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)
Description
This recipe for Maccheroncini di Campofilone with Marchigiano ragu combines finely chopped carrots, celery, and onion sautéed in olive oil with a mixture of ground beef, chicken, and pork, along with beef marrow bones for depth. Fresh herbs such as rosemary, marjoram, sage, and parsley infuse the sauce with fragrance while white wine and fresh or canned tomatoes form its base. The long, slow simmer on low heat tenderizes the meats and concentrates the flavors into a well-rounded ragu.
The delicate and thin maccheroncini pasta is cooked just until al dente, typically about one minute, to retain its tender texture and is then tossed gently in the hot ragu sauce to absorb the savory flavors. Grated pecorino cheese adds a salty, tangy finish that complements the meat and herb profile.
This dish is a hearty yet refined pasta course that works well for a special Italian meal. The recipe notes suggest several pasta alternatives such as tagliolini or spaghetti and mention using peeled or a mix of cherry tomatoes and passata to vary the sauce slightly without compromising its traditional character.
Ingredients
- 300 g maccheroncini di Campofilone pasta (11oz) or spaghetti
- 1-2 carrot finely chopped
- 1-2 celery finely chopped, stalks
- 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 tomatoes fresh peeled or canned, for sauce
- parsley fresh
- marjoram fresh
- rosemary fresh
- sage fresh
- 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
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 substitute other thin pasta types like tagliolini, spaghetti, or angel hair if maccheroncini is not available.
- Use peeled tomatoes or a combination of cherry tomatoes and passata for the sauce based on availability or preference.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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