Tuscan Pici with Meat Ragù
Indulge in the flavors of Tuscany with hand-rolled pici pasta and a rich meat ragù, creating a rustic and comforting dish perfect for family gatherings. Handmade pici adds a unique chewiness while the ragù's blend of beef, pork, and Chianti offers a hearty and savory layer.
Equipment
- Large mixing bowl
- Large skillet or saucepan
- Wooden spoon
- Chef’s knife
- Cooking pot for pasta
Ingredients
For the Pici
- 500 g all-purpose flour about 4 cups, plus more for dusting
- 125 ml water 1/2 cup plus 1 teaspoon
- 1 large egg
For the Ragù
- 75 ml olive oil
- 1 clove garlic finely chopped
- 1–2 carrots 75 g, finely chopped
- 1–2 stalks celery 75 g, finely chopped
- 75 g red or white onion finely chopped
- 1 large sprig rosemary needles picked and chopped
- 1 bay leaf
- 250 g ground beef
- 250 g ground pork
- 150 ml red wine (Chianti)
- 1 can Italian plum tomatoes 400 g
- 30 g tomato paste
- Parsley, for garnish optional
- Parmesan, for garnish optional
Instructions
Prepare the Pici
- In a large mixing bowl, combine the flour and make a well in the center. Crack the egg into the well and pour in the water. Using a fork, begin mixing the egg and water together, gradually incorporating the flour from the sides until the dough starts to form. It should be soft but not sticky.
- Knead the dough on a lightly floured surface for about 5–10 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Cook the Ragù
- While the dough is resting, heat the olive oil in a large skillet over medium heat. Add the garlic, carrots, celery, and onion, sautéing until they become fragrant and softened, about 5–7 minutes.
- Add the chopped rosemary, bay leaf, ground beef, and ground pork. Season with salt and pepper, breaking up the meat with your spoon as it cooks. Brown the meat thoroughly.
Bring it All Together
- Pour in the Chianti wine, allowing it to simmer for 2–3 minutes until the alcohol cooks off. Stir in the canned tomatoes and tomato paste, mixing well. Bring the ragù to a gentle simmer, cover, and let it cook for about 1 hour, stirring occasionally.
Roll Out the Pici
- Once rested, divide the pici dough into smaller portions. Roll each piece into long, thin strands, about 1/4 inch thick. Sprinkle with flour to prevent sticking. Bring a large pot of salted water to a boil.
Combine and Serve
- Cook the pici for about 3–4 minutes until they float to the surface. Drain the pasta and add it to the ragù, tossing to combine. Serve hot, garnished with fresh parsley and grated parmesan.
- Tip: Save some pasta water to adjust the consistency of the ragù if needed.
Notes
Pro tips
Use high-quality olive oil for a deeper flavor in the ragù. Allow the ragù to simmer longer if you have time; the flavors deepen with patience. For a richer taste, substitute part of the ground meat with pancetta. Fresh herbs can brighten the dish; consider adding basil or parsley. Don’t be afraid to experiment with different wines!