Tasty and comforting: pasta al ragù by Gabriele Muti

Published on September 30, 2021 at 6:15 p.m.

Chef and owner of the Uncino restaurant, the irresistible Italian table in the 9th arrondissement of Paris, Gabriele Muti shares the secrets of his “al ragù” pasta recipe with us. Young and old can only love it.

Exit the redundant culinary habits that put our taste buds to sleep, it’s time to discover authentic transalpine flavors, accessible and easy to make! So this time we’re betting on a recipe for al ragù pasta, a close cousin of the famous Bolognese sauce. Native to the Bologna region, this monument of culinary heritage draws its origins from the famous “il ragù”, the Italian brother of French stew inherited from the Middle Ages. But as certain historians have been able to specify, it would not be until the very end of the 18th century, on the initiative of the cook of the Bishop of Imola and future Pope Pius VII, that the sauce made from minced meat will come not only to coat the dishes with tagliatelle, also of Bolognese descent, but also generously fall in love with tomato sauce, the original ragù being devoid of it. A widely disputed, debated and discussed story that gave birth in 1982 to the filing of an official bolognese recipe by the Italian Academy of Cookery. Its composition? Ground beef, fresh unsmoked pancetta, onions, carrots, celery… and tomato purée! A reframing in good and due form which has not prevented cooks all over the world, including Italians, from reinventing the mythical recipe on a daily basis and making it a culinary object that is as historic as it is living.

Today, it’s the turn of chef Gabriele Muti, owner of the Italian restaurant Uncino, to reveal his recipe for pasta al ragù. And for this adopted Parisian, originally from the island of Elba in the Tyrrhenian Sea, there’s nothing like a stew to be prepared for 30 minutes the day before tasting, to ensure maximum taste. As for the variety of pasta chosen, the gastronome remains faithful to tradition and refuses to fall into the pitfall of spaghetti: it is with paccheri, typical Neapolitan pasta that looks like giant macaroni, that we will taste the minced meat sauce seasoned with a hint of white wine. The secret ? Cook them al dente in the same preparation.

Read also: 9 secrets of Italian cuisine that will change your life

Pasta al ragu

For 2 people

1/2 yellow onion
1 clove of garlic
Chopped flat-leaf parsley
Chopped rosemary
2/3 bay leaves
150 g minced meat for Italian ragù
1 sausage
White wine
Tomato puree
Olive oil
salt pepper


In a saucepan, sauté the onion, garlic, parsley, rosemary, and bay leaf with olive oil.
After a few minutes, add the meat and sausage. Continue until coloured. Deglaze with the white wine, then add the tomato puree. Bake 20 to 25 minutes. Taste, adjust with salt and pepper.
Cook the pasta in a saucepan of boiling water 3/4 of the way through.
Finish cooking the pasta with the sauce and a little cooking water over high heat, keeping it al dente.
Arrange the pasta on the plates.

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