Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Testaroli della Lunigiana con ragù alla bolognese

Testaroli della Lunigiana with Bolognese Ragù

Name: Testaroli della Lunigiana with Bolognese Ragù
Yield: Serves 4 servings
Ingredients: 12 oz Testaroli pasta (about 350 grams); 14 oz mixed ground meat (about 400 grams); 2 tablespoons soffritto (finely chopped onion, celery, garlic, and carrot); 1 pinch sugar

Rosannafoschi @cook_15061923

A friend brought me this pasta as a gift after a trip. It's a specialty from the Tuscany region. It's usually served with pesto, but I wanted to try it with Bolognese ragù and it turned out absolutely delicious—so good!

Rosannafoschi @cook_15061923

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Ingredients

Serves 4 servings

12 ozTestaroli pasta (about 350 grams)
14 ozmixed ground meat (about 400 grams)
2 tablespoonssoffritto (finely chopped onion, celery, garlic, and carrot)
3 tablespoons extra virgin olive oil
1 1/4 cups tomato sauce (about 300 grams)
Salt and pepper, to taste
1 pinchsugar
1/4 cup dry white wine (about 60 ml)
1 sprig rosemary and 2 bay leaves

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Steps

1

Make the ragù: In a pot, heat the olive oil with the soffritto, rosemary, and bay leaves over low heat for a few minutes. Add the ground meat and cook, then pour in the wine and let it evaporate. Once the liquid has reduced, add the tomato sauce, salt, pepper, and sugar. Let it simmer.
2

Meanwhile, bring a pot of salted water to a boil. Add the testaroli, turn off the heat, cover, and let them sit in the hot water for 2 minutes.
3

After 2 minutes, drain the pasta and toss with the ragù. Enjoy!