Ragù is a term used to indicate a meat-based sauce cooked for many hours over a low heat.
Ragù is one of the most typical and popular condiments in Italy. Each region has its own version. The most famous are the Bolognese and Neapolitan ragù, but the capital also has its own recipe.
In Rome, the ragù is made with “regaje de pollo”.
I prefer that the flavor of the giblets is not dominant and therefore I only put in a few; when my mother is there, I eliminate them altogether because she doesn’t like them.

Fettuccine with ragù in my own way

  • Preparation time: 240 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • For the fettuccini pasta:
  • 3 eggs
  • 200 grams or 7 oz of flour
  • 100 grams or 4 oz of re-milled semolina
  • For the dressing:
  • 200 grams or 7 oz of ground beef
  • 200 grams or 7 oz of ground pork
  • 100 grams or 4 oz of chicken giblets
  • 1 peeled sausage into small pieces
  • 10 grams ½ oz of dried porcini mushrooms
  • 1 glass of red wine
  • 1 red onion
  • 1 carrot
  • 1 celery
  • 1 can of tomato puree
  • 1 cup of vegetable broth
  • 2 bay leaves
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Grated parmesan to taste
  1. Instructions
  2. Clean and cut the chicken giblets.
  3. Prepare the dried mushrooms. Immerse them in a bowl full of boiling water for about ten minutes. Drain them, keeping the liquid aside, and chop them with a knife.
  4. In a large pan with the oil, fry the finely chopped carrot, onion, and celery over a low heat.
  5. In a non-stick pan, brown the minced meat, the giblets, and the shelled sausage with the bay leaf. Deglaze the wine by raising the heat until the alcohol evaporates. Continue cooking until the meat has taken on a light hazelnut color – this usually takes about fifteen to twenty minutes.
  6. Add the meat to the sauté. Add the chopped dried mushrooms, a little of the water in which they were prepared, the tomato puree, and a cup of broth or water. Cook over a low heat for at least two hours. Add salt, if necessary, at the end of cooking.
  7. Meanwhile, make the pasta. Pour the flour onto the pastry board, make a hole in the center, and pour in the eggs once you have lightly beaten them. Knead until the mixture is very smooth. Cover with cellophane and let it rest at room temperature for an hour.
  8. Roll out the dough with the dough sheeter to a thickness of two millimeters. Flour the mixture well and cut it into diamond shapes of about four millimeters.
  9. Boil the water for the pasta in a saucepan.
  10. Salt the pasta cooking water. Cook the fettuccine for about three minutes. Drain and season with the ragù.
  11. Serve with grated parmesan, if you like.

Tips to ensure the success of the dish:

  • The passage of the meat in the pan is important. The Maillard reaction must be started, which occurs only at a temperature above 275 °F. If done together with the vegetables, they will burn.
  • The Bolognese recipe includes tomato paste and milk. At home, we use puree and a little broth.