Maccheroncini di Campofilone
Paper-thin, thread-like egg pasta strands from Campofilone tossed in a slow-simmered Marche mixed meat ragù and finished with grated pecorino.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large heavy-based saucepan
- •Large pot for pasta
- •Wooden spoon
- •Colander
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Warm the extra-virgin olive oil in a heavy-based saucepan over medium heat.
- 2
Add the finely chopped onion, carrot, and celery to the pan.
- 3
Cook gently for 8 minutes until the vegetables soften and turn sweet.
- 4
Add the minced beef and pork, breaking up lumps with a wooden spoon.
- 5
Fry the meat for 6 minutes until browned and no pink remains.
- 6
Pour in the white wine and simmer briskly until the liquid evaporates.
- 7
Stir in the passata, salt, and pepper, then turn heat down to low.
- 8
Cover and simmer gently for 40 minutes, stirring occasionally until glossy.
- 9
Bring a large pot of well-salted water to a rolling boil.
- 10
Add the Maccheroncini di Campofilone and boil for 1 to 2 minutes until tender.
- 11
Drain gently and transfer the pasta straight into the warm meat ragù.
- 12
Toss gently to coat the fine strands, then serve with grated pecorino.
Chef's tips
Maccheroncini di Campofilone cook in barely one to two minutes because of their delicate cut. Keep the ragù slightly loose and juicy so the thirsty egg pasta does not clump together upon tossing.
Ingredient substitutions
- Maccheroncini di Campofilone IGP → fine all-egg capellini, although texture and egg richness will differ
- mature Pecorino Marchigiano → aged Parmigiano Reggiano or Grana Padano
Storage
Store any dressed leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating
Reheat gently in a wide skillet over low heat with a spoonful of hot water or tomato sauce.
Common mistakes to avoid
- •Overcooking the delicate pasta, which softens into mush in under three minutes.
- •Letting the drained pasta sit in the colander before saucing, causing it to mat together.
- •Reducing the ragù until overly dry, leaving too little moisture for the fine strands.
Serving suggestions
Cooked Maccheroncini di Campofilone?
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