Hand-made Maccheroni with Meat Ragù

Name: Hand-made Maccheroni with Meat Ragù (Maccheroni ai Ferretti Con Ragù)
Yield: Serves 6 6
Cuisine: Italian
Ingredients: 5 eggs; About 175 ml (6 fl oz) water; Freshly grated Parmesan or pecorino cheese, to serve (optional); Salt and freshly ground black pepper; 800 g (1¾ lb) doppio zero (00) flour; Freshly grated Parmesan or pecorino cheese, to serve (optional); 2 kg (4½ lb) ripe tomatoes, skinned, deseeded and chopped, or 1.5 kg (3¼ lb) polpa di pomodoro; 2 glasses of red wine; Salt and freshly ground black pepper; 2 kg (4½ lb) ripe tomatoes, skinned, deseeded and chopped, or 1.5 kg (3¼ lb) polpa di pomodoro; 6 small pieces of spicy cooking sausage, preferably air-dried (such as cacciatorino); 350 g (12 oz) loin or shoulder of pork on the bone; 1 large onion, finely chopped; 6 small pieces of spicy cooking sausage, preferably air-dried (such as cacciatorino); 120 ml (4 fl oz) olive oil; 1 garlic clove, finely chopped; 350 g (12 oz) loin or shoulder of pork on the bone; 6 lamb cutlets; 6 x 50 g (2 oz) slices of beef topside; 2 tablespoons chopped fresh parsley

Maccheroni ai Ferretti Con Ragù

Preparation info

Serves
6
6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Everything tends to be done in a hurry nowadays but I can recommend taking the time to prepare this simple but extremely satisfying pasta dish. It is a joy to see your guests eating something unique prepared with your own hands. Customers at the Trattoria Pezzolla in Accettura, Basilicata, know that Isabella Pezzolla Romano prepares the best ragù to serve with maccheroni ai ferretti, which is made on the premises for special occasions. Variations on this dish are made all over Sou

Ingredients

Europe
Italy
Main course
Lunch
Mediterranean
Pasta

Ingredients

Method