Maccheroncini and Ragu From Campofilone
Serves 4 – 6
This recipe makes enough ragu for 3 pounds of pasta,
portion and freeze leftover ragu for up to 3 months.
A “Battuto” is the foundation of many Italian soups, stews and sauces.
Most ingredients are available in Antonio’s Market
2 ea (2 to 3 in long) Beef Shank Marrow Bones, Both ends of marrow exposed
1/4 lb Chicken Livers
1/2 lb Ground Pork
1/2 lb Ground Veal
1 ea (28oz) can Whole Peeled Tomatoes in juice, We recommend San Marzano
1 ea Celery Stalk, Roughly Chopped
1 ea Carrot, Roughly Chopped
1 ea Onion, Roughly Chopped
3 tbsp Extra Virgin Olive Oil
1/4 cup Dry White Wine
1 tsp Fine Sea Salt
Pinch of Grated Nutmeg
Pinch of Ground Cloves
1 lb Maccheroncini di Campofilone or Tagliolini Pasta
Freshly Grated Pecorino Toscano or Parmigiano-Reggiano Cheese
Method of Preparation
1. Reserving the juices, puree the tomatoes in a food processor, set aside juices and puree.
2. Make a “Battuto” by placing the celery, carrots and onion in the food processor and pulsing until finely chopped together.
3. Soak marrow bones in warm water for 10 minutes.
4. Press on 1 bone with your thumb at the end of the bone with smaller opening, pushing marrow out other end, or scrape out marrow with a small knife.
5. Repeat with remaining bones, discard bones.
6. Roughly chopped marrow and livers.
7. In a large, heavy saucepan, heat oil over medium heat.
8. Add “Battuto”, reduce heat to low and cook, stirring frequently, until vegetables are softened, approximately 10 minutes.
9. Add marrow, livers, pork and veal.
10. Increase heat to high and cook, stirring frequently for 10 minutes.
11. Add the wine, salt, nutmeg and clove. Cook for 1 minute.
12. Add reserved tomato puree, juices and 3/4 cup of water.
13. Cook the ragu at a low simmer until meat is tender and the sauce thickens, about 2 hours.
14. As the sauce cooks, add water, little by little, when necessary to keep sauce moist and just barely liquid.
15. Remove ragu from heat and cover to keep warm.
16. Cook the pasta in a large pot of boiling salted water until al dente.
17. Drain the pasta and toss with 1 1/2 to 1 3/4 cups of the ragu.
18. Serve with cheese sprinkled on top.
La Cucina Italiana Magazine, April 2012 Issue