Maccheroni Alla Chitarra
Transport your taste buds straight to Abruzzo, Italy, with Maccheroni alla Chitarra, a classic homemade pasta dish brimming with rustic charm and rich flavors. This recipe combines hand-rolled pasta, traditionally cut on a special “chitarra” tool into square-shaped strands, with a slow-simmered ragù made from a hearty blend of ground beef, pork, and aromatic vegetables like onion, garlic, carrot, and celery. Enhanced by a splash of red wine and robust Italian tomatoes, the sauce develops deep, savory flavors over the course of two hours. Tossed together and finished with a dusting of sharp Pecorino Romano cheese, this dish is the epitome of authentic Italian comfort food. Perfect for family dinners or special occasions, Maccheroni alla Chitarra is a delicious way to celebrate the art of pasta-making.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 100 grams Semolina flour
- 4 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 300 grams Ground beef
- 300 grams Ground pork
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 small, finely diced Carrot
- 1 finely diced Celery stalk
- 125 milliliters Red wine
- 800 grams Canned peeled tomatoes
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Pecorino Romano cheese
Instructions
In a large mixing bowl, combine the all-purpose flour and semolina flour. Make a well in the center and add the eggs, olive oil, and salt.
Using a fork, beat the eggs while gradually incorporating the flour from the edges until a dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the ragù. Heat a large saucepan over medium heat and add a drizzle of olive oil.
Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
Add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned.
Deglaze the pan with red wine and let it reduce by half, about 3-4 minutes.
Add the canned peeled tomatoes, tomato paste, bay leaf, salt, and black pepper. Stir to combine.
Lower the heat and let the sauce simmer gently for 1-1.5 hours, stirring occasionally, until thickened and flavorful.
Once the dough has rested, divide it into 4 portions. Flatten one portion and roll it out on a floured surface to about 2mm thickness.
Place the sheet of dough on the chitarra tool and press/roll it with a rolling pin to cut the dough into strands of maccheroni. Repeat with the remaining dough.
Bring a large pot of salted water to a boil. Add the maccheroni and cook for 2-3 minutes or until al dente. Drain.
Toss the cooked maccheroni with the finished ragù. Serve hot, topped with grated Pecorino Romano cheese.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
