While I’m not typically a beef eater, when I do eat it, it’s for this ragù recipe. There’s something about a sauce that simmers for an hour that makes my toes curl, and not in a bad way. Ladled over fresh pasta, sprinkle some fresh lemon zest, a heaping spoon of ricotta and you’ve got a hearty meal for the evening.
What is ragù?
It’s a meat-based sauce, typically served with pasta. Traditionally, pieces of meat - often beef, pork, or game - are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.
Ragù recipes are enjoyed across Italy – different regions, provinces and communes across the country boast their own version of the famed sauce. For instance, Naples is home to ragù Napoletano, whereas on a Sunday afternoon in Puglia, you’ll likely see ragù alla Barese on the table.
The origin of the sauce stems from Alberto Alvisi, chef to the Cardinal of Imola, in the 18th century. It is said that Alberto developed his recipe from the french ragoût, a meat stew popularised in Italian cuisine. Affluent and aristocratic Italians were captivated by French culture, including their traditional cuisine, which eventually paved the way for Italian versions of classic French dishes.
What pasta should I pair with ragù?
There are plenty of fantastic options when it comes to pairing ragù with pasta. pappardelle and tagliatelle are great options, as the long and wide strips are perfect for catching scooping up the meat sauce.
Pasta tubes such as penne pair well as the holes in these fresh tubes capture the sauces perfectly, with zero risk of dryness or bland flavours.
Ragù With Ricotta and Lemon
Ingredients
¼ cup extra-virgin olive oil, plus more for drizzling
1medium onion, thinly sliced
2 garlic cloves, peeled and smashed
Fine sea salt and black pepper
1 pound ground beef
2 heaping tablespoons sambal oelek (or any spicy red-pepper paste).
¼ cup full-bodied red wine, like cabernet or merlot
1 can whole peeled tomatoes, with their juices
8 ounces plain or whole-wheat lasagna noodles, broken in 1- to 2-inch pieces
1 cup fresh ricotta
1 lemon, zested
Flaky salt, like Maldon
Method
In a large pot, heat ¼ cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes.
Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the spicy red pepper paste Add the wine and stir to release any brown bits from the bottom of the pot.
Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna sheets according to package directions until al dente.
Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
Do you have a pasta recipe that you return to often? If so, share the recipe with me! I’d love to try it out.