Maccheroncini di Campofilone pasta with Marchigiano ragù.
Maccheroncini di Campofilone pasta with Marchigiano ragù is a traditional recipe from the Le Marche region in Central Italy. Made with chicken, beef and pork, this rich slow cooked Marche-style ragù is so full of flavour. And the pasta is melt in your mouth delicious!
The Pasta.
Maccheroncini di Campofilone is a traditional egg pasta from the Medieval town of Campofilone. This pasta dates back to the 1400s. Interestingly, most types of egg pasta were originally made to be used while fresh. However, this ultra-fine ribbon pasta was invented as a way to have dried egg pasta all through the year.
Today, this pasta is dried flat on sheets of special parchment paper and sold wrapped in paper inside a characteristic cardboard box with a plastic window through which you can see the pasta. You can read more about the history of maccheroncini di Campofilone if you click like.
Of course, you can use other types of pasta with Marchigiano ragù. I would recommend you use a pasta that is similar to the one I used. Thin ribbons like tagliolini or strands such as spaghetti or even angel hair.
The ragu.
Traditionally maccheroncini di Campofilone is eaten with a meat sauce known as ragù Marchigiano (Marche-style ragu). This ragù is considered a rival to Bolognese sauce. The main difference lies in the fact that for Bolognese sauce Italians use only pancetta and beef skirt or a mix of ground beef and pork. Instead, in Marchigiano ragù, it is customary to put in a bigger mixture of meats.
Recipes can include a combination of veal, beef, chicken pieces and giblets, pork meat and ribs, sausages, lardo and sometimes, even duck meat. Many recipes also add a beef marrow bone to the sauce.
The recipe I have used here, I found on the website of a producer of maccheroncini di Campofilone. It’s a simpler version of the official Marche-style ragu recipe which you can find on the Accademia Italiana della Cucina website. However, I did change one ingredient which was the chicken giblets. Although chicken giblets are pretty traditional, I made this pasta with Marchigiano ragù with ground chicken instead. I’m not a big fan of chicken giblets in sauce. However, you can add them or replace the ground chicken with giblets if you like them.
Other ingredients.
Many recipes for pasta with Marchigiano ragù are seasoned with spices such as cloves or nutmeg. The recipe I followed didn’t include these spices. Instead, I used fresh rosemary, parsley, sage and marjoram.
As with many of my tomato based sauces, I like to use a combination of fresh cherry tomatoes and passata. The original of this recipe called for 500 g of peeled tomatoes. You can use fresh peeled tomatoes, canned peeled tomatoes or a combination of fresh and passata as I did.
The longer you let it simmer, the richer it will be!
Cooking Marchigiano ragù.
Like most Italian ragù recipes, this sauce requires long slow cooking. The longer you let it simmer, the richer it will be. So, for a really flavourful sauce, plan for 2-3 hours of stove-top cooking time. The results are so delicious the time it takes is definitely worth it!
If you do try this Marchigiano 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!
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Maccheroncini di Campofilone with Marchigiano ragu (Marche-style ragu)
Ingredients
- 300 g maccheroncini di Campofilone (11oz) or spaghetti
- 1-2 carrots finely chopped
- 1-2 celery stalks finely chopped
- 1 onion peeled and finely chopped
- 100 g ground beef (3.5oz)
- 100 g ground chicken (3.5oz) or chicken giblets
- 100 g ground pork 3.5oz)
- 1-2 beef marrow bones
- 500 g sauce tomatoes fresh peeled or canned
- fresh parsley
- fresh marjoram
- fresh rosemary
- fresh sage
- ½ glass white wine
- 2-3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
- 100 g pecorino cheese grated
Instructions
- In a deep skillet or dutch oven, brown the chopped onion in the olive oil, then add the chopped carrot and celery, salt and pepper. Add the beef bone and all the other meats. Then add a bunch of rosemary, marjoram, sage and parsley.
- Cook stirring frequently until all the meat is browned. ( I started in a deep frying pan and then transferred the sauce to my Dutch oven to finish and simmer)
- Add the wine. When the alcohol has evaporated, add the tomatoes. Cook partly covered over a low heat for 2-3 hours. Stir the sauce every now and again and if it seems dry add a little water. When the sauce is ready, remove the beef marrow bone.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the maccheroncini until al dente (usually 1 minute) When the pasta is ready drain it and add to the pan with the sauce. ( I put the sauce back into a deep frying pan to make this easier as I cooked it in my Dutch oven)
- Mix together carefully and serve immediately sprinkled with grated pecorino.
Notes
Nutrition
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Mayuri Patel says
I'm learning so much about different Italian cuisine from your blog. amazing recipe and with 3 different meats used to make the rich sauce.
Kelly Anthony says
I don't think I've ever had a pasta with three different proteins. I'm excited to try something new with so many delicious flavors.
Tisha says
Genius idea with the bone marrow! Adds incredible flavor! This looks like the perfect way to enjoy a pasta craving!
Caroline says
This sounds like it must have such wonderful depth of flavor. And the history is so interesting too.
Dannii says
This is totally my kind of comfort food. You just can't beat a big bowl of pasta!
Krista says
I love a good pasta dish! We eat it a lot at our house and I love trying new ones too so I cannot wait to try it!
Stine Mari says
Carrots, onion and celery provide such a fantastic base for ragú. I love all the different meats you added in, would love to try it!
Beth Neels says
Oh, man! This one looks so amazing! I bet the marrow bone adds so much flavor to this glorious ragu! I can't wait to give it a try!
Jere says
Another awesome pasta recipe you have given us. This looks hearty
Danielle Wolter says
oh my that ragu looks incredible. what a rich and delicious sauce. i feel like i could just eat it with a spoon LOL!
Emily says
This recipe sounds amazing. Where do you find the bone with marrow? Is this something you can ask a butcher for?
Lisa says
Wow, the flavors in the ragu sauce were so delicious! I made mine with zucchini noodles to make it gluten free and it turned out great!
Julie Wallace says
Your blog is so cool! I'd never heard of this pasta sauce but now I have to try it (I love Bolognese). Ground chicken mixed with the red meats is so interesting, I am so intrigued!
Jennifer says
Pasta is my love language. When its served with a hearty sauce -- OH MY GOODNESS. This looks so good. I am going to make a batch of pasta tonight.
Kathi says
Man that has got to be fabulous! Three different kind of meats! Pinned and on my 'to cook' list!
Kiki Johnson says
This is the real deal! I love cooking Italian food at home and this one is going straight on the to-cook list! Thanks for sharing!
Valentina says
This sounds so delicious! I love learning the history of foods so I really appreciate this post! It's all so interesting!
Lauren Vavala | DeliciousLittleBites says
This recipe is just loaded with rich, delicious flavor! What a great authentic recipe for Sunday dinner with the whole family!
Stephanie says
I didn't realize there was so many different ways to prepare pasta. But love the thick chunky sauces.
Julia says
I like pasta with ragu sauces and this one sounds very tasty!