maccheroni al sugo di carne

Maccheroni Senesi al Sugo di Carne – A Traditional Tuscan Recipe

maccheroni al sugo di carneMaccheroni Senesi al Sugo di Carne

Ribbon pasta typical of Siena served with meat

Ingredients (serves 6-8)

For the pasta: read our recipe for Pasta!

For the meat sauce: read our recipe for Meat Ragu!

Preparation

Cut the pasta dough into even pieces and put them through a pasta rolling machine reducing the thickness with each pasta rolling until you reach a thickness of about 1 mm. Cut the pasta sheets into 2 pieces. Take one pasta sheet and flour it. Starting at one end fold it in 10 cm even folds until the whole sheet is folded. Cut the folded pasta in 2 cm wide slices. Unroll the slices, flour them lightly to prevent them from sticking to one another. Cook the pasta in plenty of boiling salted water (about 1 litre for 100 g of pasta and about a tbs of salt for every 400 g of pasta). Cooking time varies according to the pasta thickness but on average is 4 minutes. Toss the pasta through the sauce and put on a platter. Serve immediately.

 

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