Mostaccioli al Ragu Toscano


Serves 4 to 6.


1 box Barilla Mostaccioli

4 T. extra-virgin olive oil

1 white onion, chopped

1/4 c. dry red wine

1-2 sprigs fresh rosemary, chopped

2 leaves fresh sage, chopped

4 oz. ground beef

4 oz. ground pork

4 oz. ground lamb

8-10 plum tomatoes

2 c. water

1 c. Tuscan Pecorino cheese, shredded

salt to taste

freshly ground black pepper to taste


Bring a large pot of salted water to a boil. Heat olive ol in a large skillet; add onion, garlic, rosemary and sage. Saute for 10 minutes over low heat. Add the ground beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan. Deglaze with the red wine, and season with salt and pepper.

Blanch the tomatoes; peel and remove seeds. Cut pulp into small pieces (the yield should be about 2 c.); add to the meat mixture. Add the water and simmer the sauce until all of the water evaporates. Season with salt and pepper and set aside. 

Cook the pasta according to the package directions. Drain and toss with the sauce. Sprinkle with the shredded Tuscan Pecorino Cheese.

Additional Information

Category: Pasta
Recipe Source: Chef Submissions
Submitted By: Chef Lorenzo Boni