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Fermo-Style Sagne with Ragù
Fermo (Marche) — Mother recipe · en it
This traditional dish features Fermo-style sagne with a sweet and savory ragù, crispy on the outside and tender on the inside, served with a rich and flavorful meat sauce.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 400 g of sagne
- 500 g of beef
- 1 onion
- 2 carrots
- 2 celery stalks
- 200 ml of red wine
- 500 ml of beef broth
- 200 g of lard
- salt and pepper to taste
- 200 g of grated cheese
Method
- In a large pot, brown the beef with oil, adding the chopped vegetables and lard. Cook over medium heat for 20-25 minutes, stirring occasionally.
- In a separate pot, cook the sagne in salted water for 5-7 minutes, then rinse with cold water.
- Add the red wine and beef broth to the pot with the meat, let it boil for 10 minutes.
- In a skillet, sauté the sagne in a mixture of butter and lard for 5-7 minutes, until they are crispy.
- Pour the ragù over the sagne, add the grated cheese, and serve immediately.
- Arrange the sagne with the ragù on a serving plate, garnish with grated cheese, and serve hot.
The story
Sagne al ragù is a traditional dish from the city of Fermo in the Marche region, evolving through local culinary traditions and becoming a true symbol of local cuisine.
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