Pappardelle al Ragù Toscano

Every Italian region has it own ragù recipe. This one from Tuscany is quite special, characterized by the use of 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
  • 1/2 tsp 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 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 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