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Reginette with meat sauce — cropped photograph of the dish

Italy — Naples

Reginette with meat sauce

Reginette with meat sauce

Reginette with meat sauce

Ruffled pasta ribbons served with a simmered veal-and-pork sauce with tomato, red wine, and vegetables.

Ruffled pasta ribbons served with a simmered veal-and-pork sauce with tomato, red wine, and vegetables.

Ruffled pasta ribbons served with a simmered veal-and-pork sauce with tomato, red wine, and vegetables.

Préparation
30 min
Cuisson
40 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 25 gbutter
  • 2 tbspextra-virgin olive oil, plus extra to finish
  • 1 stalkcelery, chopped
  • 1 piecesmall carrot, chopped
  • 40 gonion, chopped
  • 300 gminced meat, ideally veal and pork
  • 5 clred wine
  • 150 gtomato passata
  • 1 tbsptomato paste
  • 1 piecebay leaf
  • 350 greginette, mafaldine, or another ribbon pasta
  • 1 to tastesalt and black pepper
  • 40 ggrated Parmigiano Reggiano PDO, to garnish
  • 4 sprigsfresh thyme, optional

Préparation

  1. Heat the butter and olive oil in a large frying pan. Cook the celery, carrot, and onion over medium heat for 5 minutes.
  2. Add the minced meat and cook for 5 minutes more, until it begins to brown.
  3. Pour in the red wine and cook over high heat for 5 minutes, until evaporated.
  4. Add the tomato passata, tomato paste, 15 cl of water, and the bay leaf. Season with salt and simmer gently for 25 minutes. Keep warm.
  5. Cook the reginette in a large pot of salted boiling water until al dente, then drain.
  6. Transfer the pasta to the pan of sauce. Add a drizzle of oil, season with pepper, and toss gently.
  7. Finish with grated Parmesan and thyme leaves, if desired, and serve immediately.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.