Pappardelle al Ragù Toscano

Every Italian region has its own ragù recipe. This one originates from Tuscany and is quite peculiar: we will use pork meat, in addition to beef, and just a touch of tomato paste…

Ingredients (for 2)

  • pappardelle egg pasta (about 7 oz. or 200 gr.)
  • 1/2 cup ground pork
  • 1/4 cup ground beef
  • 1/2 fresh Italian sausage
  • 2 tbsp tomato paste
  • 1/2 stalk celery
  • 1/2 carrot
  • 1/2 onion
  • 1 garlic clove
  • 1/4 cup red wine
  • a touch of ground chili
  • 2 tbsp extra-virgin olive oil
  • salt as desired


  • Coarsely chop the carrot, onion and celery into small pieces and set aside
  • Gently heat the extra-virgin olive oil in a saucepan and stir fry the veggies with crushed garlic and ground chili for about 5 minutes
  • Add the ground meat and sausage and stir fry until well browned
  • Pour over the red wine, stir, and let it evaporate for about 1 minute
  • Add the tomato paste, half cup of water and salt, cover with a lid, reduce heat to low and simmer for 25-30 minutes, stirring from time to time
  • Cook the pasta in abundant hot salted water (use rock salt), according to package directions
  • When “al dente”, drain the pasta in a colander and add it to a serving bowl
  • Spoon the ragù sauce over the pasta, toss well and serve!

Best Served With

Grated Parmesan cheese on top

Tips from the Chef

  • Add some hot water to the sauce if it gets too thick during cooking
  • You can use fresh herbs to the sauce to add a twist: rosemary and sage are our favorite