Strozzapreti al Ragù di Carne

Name: Strozzapreti al Ragù di Carne
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g strozzapreti; 400 g ground beef; 1 onion; 200 ml red wine; 400 g tomato passata; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Strozzapreti al Ragù di Carne hails from the heart of Romagna, a region known for its robust and hearty cuisine. Traditionally enjoyed during family gatherings or festive occasions, this dish embodies the warmth and richness of Romagnol hospitality. With a history steeped in local lore, the name "strozzapreti" translates to "priest stranglers," a nod to the pasta's twisted shape and the region's irreverent sense of humor.

The dish greets the palate with tender strands of strozzapreti, embracing a rich ragù that melds the savory depth of ground beef with the sweetness of softened onion and the acidity of red wine. Tomato passata binds the flavors, while a dusting of Parmigiano-Reggiano adds a sharp finish. Each bite offers a satisfying harmony, savoring the essence of Romagna in every mouthful.

Ingredients

400 gstrozzapreti
400 gground beef
1onion
200 mlred wine
400 gtomato passata
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water, about three-quarters full, and bring it to a rolling boil over high heat. Add a generous amount of fine sea salt to the water, tasting it to ensure it resembles the salinity of the sea. This will season the strozzapreti as it cooks, enhancing the overall flavor of the dish.
While the water is heating, finely chop the onion. In a wide pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, releasing a sweet aroma, about 5 minutes. This step builds the base flavor for your ragù.
Add 400 g of ground beef to the pan with the onions. Increase the heat to medium-high and cook, breaking up the meat with a wooden spoon. Stir frequently until the beef is browned and no pink remains, ensuring the meat is well-cooked and slightly crispy in spots for added texture.
Pour 200 ml of red wine into the pan with the beef and onions. Allow it to simmer, stirring occasionally, until the wine has reduced by half and the alcohol smell has dissipated, leaving a rich, deep aroma. This reduction concentrates the flavors and adds depth to the ragù.
Stir in 400 g of tomato passata, mixing well to combine with the beef and onions. Reduce the heat to low and let the sauce simmer gently. Taste and season with fine sea salt as needed, allowing the flavors to meld and develop a thick, rich consistency.
Once the water is boiling, add 400 g of strozzapreti to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining, as this will help bind the sauce to the pasta.
Transfer the drained pasta to the pan with the ragù. Toss everything together over low heat, adding a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta. The pasta should be well-coated and glossy, with the sauce evenly distributed.
Grate 40 g of Parmigiano-Reggiano over the pasta and give it a final toss to incorporate the cheese, which will add a creamy texture and umami flavor. Serve the Strozzapreti al Ragù di Carne hot, ensuring each portion has a generous amount of sauce and a sprinkle of cheese on top.