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Home » Recipes » Meat Pasta Recipes

Published: Apr 3, 2021 by Jacqui

Gargati with Spring Ragu (il Consiero)


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gargati pasta with mixed meat ragu

Known as il consiero, this mixed meat ragu from Vicenza in Veneto is a really interesting pasta sauce that actually changes with the seasons. In this version, gargati with spring ragu, the sauce is made of lardo (cured pork fatback) and 3 white meats, as well as fresh peas and asparagus! A great spring pasta recipe!

gargati with spring ragu of mixed meats and veggies

Gargati con il consiero.

There is no actual set recipe for il consiero ragu! This is a pasta sauce that comes from farming and peasant traditions and was invented to use up leftover meats. The mixed meat ragu was enriched with lots of seasonal vegetables.

gargati pasta with spring ragu

Originally, il consiero was prepared with a piece of lardo cut into small pieces. Then they added onions or shallots, parsley and other aromatic herbs (thyme, rosemary, sage and even basil when in season) and some leftover meat cuts as well as some tomato concentrate. Over time, other ingredients went into this sauce, always in keeping with the season!

ingredients for gargati with spring ragu a mixed meat ragu with asparagus and peas

A recipe for all seasons.

In spring, Il consiero was made with white meat, often from the farmyard; such as duck, goose, chicken or turkey. In autumn, they used beef and red meats. And in winter, people preferred meats that were even heavier and more fatty, such as sausages, pancetta and even a few pieces of game.

fresh asparagus and peas in white bowl

Vegetables also varied depending on the season. For example, in spring; wild asparagus, cultivated asparagus, peas and wild herbs. In summer; spring onions, bell peppers, tomatoes and zucchini. Whilst in autumn; mushrooms and in winter; late Treviso radicchio and artichokes.

chopped lardo, carrots and onions in skillet with olive oil

A spring version of gargati con il consiero.

This version of Il consiero, which I have called gargati with spring ragu, is made with lardo, chicken, pork and veal. Nowadays people make this mixed meat ragu recipe with fresh meat. But, I think it can be made with leftover meat too! The veggies I used are fresh peas and fresh asparagus. Both these vegetables are just in season now and are important crops in the area where I live. In fact, I actually have peas growing in my garden. However, this year we planted them late and they won’t be ready till May.

chicken, pork and veal pieces in skillet with carrots, onions and lardo

There are many recipes for peas or asparagus here in Veneto. Venetians use them in traditional risotto recipes as well as with pasta. Check out my recipe for fusilli with asparagus and pasta with peas and pancetta. (links below).

mixed meats and veggies cooking in skillet with tomato concentrate and herbs

The pasta.

The most traditional pasta for this spring ragu, or il consiero, is gargati. This pasta is unique to Veneto and not found in other regions. Gargati is short fresh egg pasta tubes originally made with a hand operated pasta extruder called a bigolaro. The same tool was used to make bigoli, an ancient pasta also particular to the Veneto region and still very popular here. Gargati pasta is less popular but is particularly traditional in Vicenza and Treviso. You can read more about this pasta and the bigolaro on my gargati post.

ready spring mixed meat ragu with cooked asparagus in skillet

Of course you can use other pasta for this gargati with spring ragu recipe. Since gargati is pasta tubes, I would suggest using other smallish tubes such as ditali, sedani, elbow macaroni or even penne.

Adjust the recipe to suit you.

Like the people of Veneto, you can also adjust this spring pasta recipe to suit what is available where you live. You can use turkey instead of veal (which can be expensive) and veggies that are seasonal in your part of the world. Instead of lardo (not lard but cured pig fatback) use guanciale or a fatty bacon. The point is to make a ragu that is full of seasonal fare.

gargati with spring ragu a mixed meat ragu with spring veggies

If you do try this gargati with spring ragu recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other traditional pasta recipes from Veneto on The Pasta Project.

  1. Bigoli with duck ragu
  2. Italian chicory lasagna
  3. Gnocchi with gorgonzola and radicchio

Check out these spring pasta recipes too!

  1. Fusilli with asparagus
  2. Poached salmon and asparagus lasagna
  3. Tagliatelle with fresh peas and pancetta

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gargati pasta with spring ragu

Gargati with spring ragu (il consiero)

Jacqueline De Bono
This traditional gargati pasta with a mixed meat and spring vegetable ragu recipe from Veneto is made with different white meats and fresh seasonal spring veggies. It's a delicious one plate meal that all the family will love!
5 from 26 votes
Print Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian, Northern Italy, Veneto
Servings 4
Calories 812 kcal

Ingredients
  

  • 400 g gargati pasta (14oz) or other pasta tubes
  • 120 g pork tenderloin (4oz)
  • 120 g veal tenderloin (4oz)
  • 120 g chicken breast (4oz)
  • 60 g lardo (cured pork fatback) (2oz) or fatty bacon or guanciale
  • 1 onion peeled and finely chopped
  • 2 shallots peeled and finely chopped
  • 1 carrot washed and finely chopped
  • 500 g fresh green asparagus (17oz)
  • 250 g fresh peas (9oz) or 150g frozen (6oz)
  • 1 handful fresh herbs ( rosemary, sage, marjoram)
  • 1/2 tsp nutmeg freshly grated
  • 1-2 bay leaves
  • 1/2 glass white wine
  • 1-2 tbsp tomato concentrate (paste)
  • 1 cup beef or chicken stock
  • salt for pasta and to taste
  • ground black pepper to taste
  • 2-3 tbsp extra virgin olive oil
  • Parmigiano or Grana cheese grated (as required)

Instructions
 

  • Wash the asparagus and remove the hard end of the stalk. You can do this by gently bending the asparagus and it should break naturally in the right place. Using kitchen string tie the asparagus into bundles of about 8. If using fresh peas shell them.
  • Coarsely cut the meats and the lardo into small pieces. Peel and finely chop the onion and shallots. Wash and finely chop the carrot. Wash and chop the herbs. Leave the bay leaves whole.
  • Fry the onion, carrot and shallots with the lardo in a little olive oil until everything starts to soften and the lardo starts to melt. Then add the coarsely cut meats, raise the heat and sauté over a high heat until the meat has started to brown.
  • Add the chopped herbs, bay leaves, grated nutmeg and sprinkle with a generous splash of wine. When the wine has evaporated, add the tomato paste. If using fresh peas add them now. Mix everything together. Season with salt and pepper and reduce heat to a simmer.
  • From time to time, pour in small amounts of boiling broth and stir. Let the sauce cook until the meat is soft, about 15-20 minutes. If using frozen peas add them 5 minutes before the end. When the sauce is ready remove the bay leaves.
  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil
  • Cook the asparagus in the boiling pasta water. Remove when cooked (about 5-10 minutes) then add the pasta to the same water and cook al dente according to the instructions on the packet.
  • Drain the pasta and mix it with the sauce. Serve immediately with whole asparagus or cut the asparagus and mix the pieces into the sauce and pasta. Serve with grated Parmigiano or grana if required.

Notes

You can other pasta for this gargati with spring ragu recipe. Since gargati is pasta tubes, I would suggest using other smallish tubes such as ditali, sedani, elbow macaroni or even penne.
You can also use other meats such as turkey, beef or sausage. Instead of the lardo use guanciale, pancetta or fatty bacon.
Keyword asparagus, fresh pasta, gargati, Italian recipe, pasta recipe, peas, ragu, spring recipe
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gargati pasta with spring ragu

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?


More Meat Pasta Recipes

  • Baked orecchiette with lamb recipe from Matera.
  • 7 Leftover Meat Sauce or Bolognese Recipes.
  • Pasta alla Boscaiola (with sausage & mushrooms)
  • Italian Creamy Beef Ragu Recipe

Reader Interactions

Comments

  1. Allen Dodson says

    April 29, 2021 at 2:59 am

    My wife only stopped eating it to tell me how good it was. That’s how good it was!

    Reply
  2. Veronika Sykorova says

    April 15, 2021 at 5:29 pm

    This is the first time I’m hearing of gargati pasta, I’m always excited to try new pasta so I can’t wait to try this recipe! It looks so creamy and comforting.

    Reply
  3. Silvia says

    April 11, 2021 at 3:34 am

    I love I can use vegetables in season and the fat of my choice. It’s hard for me to find lardo, but bacon or guanciale are available where I live, and they are all delicious. Amazing recipe.

    Reply
  4. Leslie says

    April 09, 2021 at 10:32 pm

    What an excellent pasta recipe! I love the veggies and the sauce added to this. So perfect!

    Reply
  5. Tammy says

    April 09, 2021 at 8:50 pm

    Another beautiful dish! I love the mix of pork, veal, and chicken. Such a comforting dish to try…this is making me so hungry right now!

    Reply
  6. Elaine says

    April 09, 2021 at 11:45 am

    I am amazed with how many different types of pasta there are! I wouldn’t be surprised if there was a “pasta” diet! This is a great recipe for spring – light and delicious.

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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