Maccheroni Alla Chitarra

Transport your taste buds straight to Abruzzo, Italy, with Maccheroni alla Chitarra, a classic homemade pasta dish brimming with rustic charm and rich flavors. This recipe combines hand-rolled pasta, traditionally cut on a special “chitarra” tool into square-shaped strands, with a slow-simmered ragù made from a hearty blend of ground beef, pork, and aromatic vegetables like onion, garlic, carrot, and celery. Enhanced by a splash of red wine and robust Italian tomatoes, the sauce develops deep, savory flavors over the course of two hours. Tossed together and finished with a dusting of sharp Pecorino Romano cheese, this dish is the epitome of authentic Italian comfort food. Perfect for family dinners or special occasions, Maccheroni alla Chitarra is a delicious way to celebrate the art of pasta-making.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 100 grams Semolina flour
• 4 large Eggs
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 300 grams Ground beef
• 300 grams Ground pork
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 small, finely diced Carrot
• 1 finely diced Celery stalk
• 125 milliliters Red wine
• 800 grams Canned peeled tomatoes
• 2 tablespoons Tomato paste
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 50 grams Grated Pecorino Romano cheese

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and semolina flour. Make a well in the center and add the eggs, olive oil, and salt.

Step 2

Using a fork, beat the eggs while gradually incorporating the flour from the edges until a dough forms.

Step 3

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 4

While the dough is resting, prepare the ragù. Heat a large saucepan over medium heat and add a drizzle of olive oil.

Step 5

Sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.

Step 6

Add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned.

Step 7

Deglaze the pan with red wine and let it reduce by half, about 3-4 minutes.

Step 8

Add the canned peeled tomatoes, tomato paste, bay leaf, salt, and black pepper. Stir to combine.

Step 9

Lower the heat and let the sauce simmer gently for 1-1.5 hours, stirring occasionally, until thickened and flavorful.

Step 10

Once the dough has rested, divide it into 4 portions. Flatten one portion and roll it out on a floured surface to about 2mm thickness.

Step 11

Place the sheet of dough on the chitarra tool and press/roll it with a rolling pin to cut the dough into strands of maccheroni. Repeat with the remaining dough.

Step 12

Bring a large pot of salted water to a boil. Add the maccheroni and cook for 2-3 minutes or until al dente. Drain.

Step 13

Toss the cooked maccheroni with the finished ragù. Serve hot, topped with grated Pecorino Romano cheese.

Nutrition Facts

Serving size	2582 grams (2582.0g)

Amount per serving	% Daily Value*
Calories	4348

Total Fat 169.00g	217%
Saturated Fat 62.50g	313%
Polyunsaturated Fat 1.30g
Cholesterol 1273mg	424%
Sodium 7089mg	308%
Total Carbohydrate 443.40g	161%
Dietary Fiber 27.70g	99%
Total Sugars 36.20g
Protein 234.00g	468%

Vitamin D 164IU	820%
Calcium 1081mg	83%
Iron 37mg	207%
Potassium 4000mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 22.1%

Carbs: 41.9%