Dish

Ragù all'Abruzzese

Abruzzese Ragù

Ragù all'Abruzzese is made by slowly cooking beef chuck, pork shoulder, and lamb shoulder with onions, carrots, celery, garlic, tomatoes, and red wine. The sauce is then simmered for several hours until the meat is tender and the flavors have melded together. This dish is typically served over pasta, such as rigatoni or fusilli. The sauce can also be used as a topping for polenta or served with crusty bread. Ragù all'Abruzzese is a popular dish in Abruzzo and other regions of Italy where meat is commonly consumed.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù all'Abruzzese has its roots in Abruzzo, where it has been a staple of the local cuisine for centuries. The dish was originally made with just beef, but over time, pork and lamb were added to the recipe. Today, Ragù all'Abruzzese is enjoyed throughout Italy and beyond.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for individuals with beef, pork, or lamb allergies. The sauce contains red wine, so it may not be suitable for individuals who avoid alcohol.

Variations

There are many variations of Ragù all'Abruzzese, depending on the region and the cook. Some recipes call for the addition of pancetta or bacon, while others use different types of wine or spices. Some cooks also add a touch of cream or milk to the sauce to balance out the acidity of the tomatoes.

Presentation and garnishing

Ragù all'Abruzzese should be served hot and garnished with freshly grated Pecorino Romano cheese and chopped parsley. A drizzle of extra-virgin olive oil can also be added for extra flavor.

Tips & Tricks

To make the sauce even more flavorful, try adding a pinch of red pepper flakes or a bay leaf to the sauce. Be sure to use a heavy-bottomed pot to prevent the sauce from burning, and stir frequently to prevent sticking. Leftover sauce can be frozen for up to 3 months.

Side-dishes

Ragù all'Abruzzese is typically served over pasta, such as rigatoni or fusilli. It can also be served with polenta or crusty bread. A simple green salad or roasted vegetables make a great side dish.

Drink pairings

A full-bodied red wine, such as Montepulciano d'Abruzzo or Aglianico, pairs well with Ragù all'Abruzzese. For a non-alcoholic option, try a sparkling water with a squeeze of lemon or lime.