5.0 from 102 votes
Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)
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!
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 4
Calories: 745 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.