Description
Agnolotti Piemontesi al Ragù is a traditional Piedmontese pasta dish filled with meat and served with a rich ragù sauce.
Ingredients
Scale
- 300g fresh agnolotti pasta
- 200g ground beef
- 100g ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400g tomato passata
- 50ml red wine
- 2 tbsp olive oil
- Salt and pepper to taste
- 50g grated Parmigiano Reggiano
Instructions
- Heat olive oil in a pan and sauté onion, carrot, and celery until soft.
- Add ground beef and pork, cooking until browned.
- Pour in red wine and let it evaporate.
- Stir in tomato passata and simmer for 1 hour.
- Cook agnolotti in boiling salted water for 3-4 minutes.
- Drain pasta and mix with ragù sauce.
- Serve with grated Parmigiano Reggiano.
Notes
- Use fresh pasta for best results.
- Simmer ragù on low heat for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Agnolotti, Piemontesi, Ragù, Italian pasta