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Home » Italy's Regions » Veneto » Gargati with Spring Ragu (il Consiero)

April 3, 2021

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!?

Filed Under: Gargati, Meat Pasta Dishes, Veneto Tagged With: asparagus, gargati, meat pasta, peas, Veneto

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
  7. Eva says

    April 09, 2021 at 9:07 am

    We Italians always think we’ve got it all figured out when it comes to pasta but then we forget how strictly regional our mindsets are and get bamboozled when we encounter a new type of pasta. This is exactly how I feel whenever I stumble upon a new pasta type on your blog. And please understand I’m saying this in a positive way! Hope I don’t come across the wrong way. What I wanna say is that all my Swedish friends think I’m the ultimate pasta master because I’m Italian, and I do know my fair share of recipes. But I’m also very limited. And I love coming to your blog and learning about new ones, it reminds me how incredibly vast the world of pasta is. This post introduced me to both a new pasta type and a new sauce I had never heard of. And I love it.

    Reply
    • Jacqui says

      April 09, 2021 at 11:07 am

      Grazie di cuore Eva, high praise indeed! Yes the world of Italian pasta is vast and I love learning about it and then sharing with others! In my journey through the Italian pasta world I have discovered that there are many types and recipes only familiar to the people in the region or part of the country they come from. My Sicilian hubby is constantly surprised by the pasta types/ recipes I make for him or even ask him to give me a hand making! When I started my blog, my goal was to introduce non-Italians to the authentic world of Italian pasta. I never considered that even Italians would be discovering pasta and recipes here too! I think that’s awesome! Baci from Verona!

      Reply
  8. Ramona says

    April 07, 2021 at 8:29 pm

    I love learning how to make new recipes and this dish looks so delicious! I love the combinations of flavours you included and combined together, I cant imagine how good this dish tastes! thank you for sharing this recipe, I cant wait to try it out!

    Reply
  9. GUNJAN C Dudani says

    April 06, 2021 at 11:59 pm

    This is something very new to me. I have never heard of it but looks totally delicious. I am itching to try this ASAP so going out to get the stuffs.

    Reply
  10. Marta says

    April 06, 2021 at 3:35 am

    I love learning how other cultures found ways to consume everything. None of their hard-earned ingredients went to waste. This recipe gave me the chance to use up some of the leftover meat that was not enough to feed all of us. The sauce was rich and the vegetables made for a very satisfying dinner.
    Thanks!

    Reply
  11. Kathryn says

    April 06, 2021 at 2:47 am

    This is such a great dinner idea and I love how you used multiple proteins. I will be making this easy recipe soon and I know it will be a hit!

    Reply
  12. Kelly Anthony says

    April 08, 2019 at 2:04 pm

    I love how versatile this recipe depending on what is fresh and in season. This is a great way to use all the leftovers in the fridge.

    Reply
    • Jacqui says

      April 10, 2019 at 8:00 am

      Grazie Kelly! Yes this is a unique recipe. I also love the idea of using leftovers and/or what’s in season any time of the year!

      Reply
  13. Tisha says

    April 01, 2019 at 9:07 pm

    This looks incredible, so hearty!

    Reply
  14. Kate says

    April 01, 2019 at 8:23 pm

    I love the idea of a versatile pasta recipe that can change with the seasons. And of course I love that it’s a one-pot meal too!

    Reply
  15. Renee | The Good Hearted Woman says

    April 01, 2019 at 7:30 pm

    I love good recipe with seasonal flexibility, and this looks like a great combination of flavors. I really appreciate learning about the origins of this dish, too!

    Reply
  16. Caroline says

    April 01, 2019 at 7:26 pm

    Some of the tastiest recipes come from using up leftovers sometimes, I think and this definitely looks like one of them. Sounds tasty!

    Reply
  17. Rosa says

    April 01, 2019 at 7:26 pm

    Yummy! This looks so perfect for spring. I love asparagus and pasta so I can’t wait to try this.

    Reply
  18. Carissa Shaw says

    April 01, 2019 at 7:03 pm

    So beautiful! This recipe makes me so extra happy because it is finally spring!

    Reply
  19. Veena Azmanov says

    April 01, 2019 at 6:53 pm

    This is surely a treat to my family. Looks too delicious and an amazing Dinner.

    Reply
  20. Jessica Formicola says

    April 01, 2019 at 6:40 pm

    I made this for dinner last night and it was a hit with the whole family! Thanks so much for sharing!

    Reply
  21. Annemarie says

    April 01, 2019 at 6:30 pm

    This looks so hearty and delicious! Great way to enjoy spring veggies.

    Reply
  22. Natalie says

    March 29, 2019 at 10:20 pm

    Simple, delicious and so healthy. I absolutely love this. This will be perfect dinner for me and my boys next week. I’m saving this recipe on my weekly menu.

    Reply
  23. Elizabeth Leaver says

    March 29, 2019 at 8:19 pm

    I love recipes that are easily adaptable to what’s in season! This looks wonderfully light and flavourful for Spring. Delicious!

    Reply
  24. Anita says

    March 29, 2019 at 6:54 pm

    I like how the recipe can easily be adapted to use the vegetables and/or meat that are in season. So versatile, and a good one to have as reference.

    Reply
  25. Saima says

    March 29, 2019 at 6:41 pm

    Never heard of gargati but it sounds delicious. I enjoyed reading about the history of this dish as well. Very interesting.

    Reply
  26. Veena Azmanov says

    March 29, 2019 at 6:08 pm

    Love the ingredients and combination and flavors to making this amazing dish. Looks 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… Read More

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