Pasta
Handmade Cavatelli with Hearty Beef Ragù
Italian ragù meets a uniquely textured pasta.
Italian ragù meets a uniquely textured pasta.
Few dishes capture the heart of Italian home cooking like handmade cavatelli served with a rich, slow-simmered beef ragù. This beloved combination brings together the rustic charm of Southern Italian pasta with the deep, comforting flavors of Tuscany. At MaMa Florence, we cherish this recipe for its simplicity and its ability to bring people together around the table — whether you’re cooking for family, friends, or simply treating yourself to something special.
In a medium mixing bowl, combine high-quality flour and fine semolina, mixing thoroughly to ensure an even blend. Gradually incorporate cold water, adding it a bit at a time, until you achieve a firm, cohesive dough. Knead vigorously for several minutes—this develops the gluten, resulting in a supple and elastic pasta base.
Divide the dough into manageable portions. On a lightly floured wooden board, roll each piece into long ropes about 1/2 cm thick. Slice these ropes into small segments, then use your index and middle fingers to gently press and drag each piece, shaping them into the classic cavatelli form. This technique creates the signature hollow and texture.
If the dough becomes sticky, dust the cavatelli with extra semolina to prevent sticking and enhance their texture.
Finely chop the celery, onion, carrot, and garlic to form a classic soffritto. Generously coat the base of a heavy-bottomed saucepan with extra-virgin olive oil, then add the chopped vegetables and a medley of fresh or dried Italian herbs such as rosemary and thyme. Sauté over medium heat, stirring occasionally, until the soffritto is fragrant and golden.
Add premium ground beef to the pan, increasing the heat to high. Stir continuously as the meat browns, seasoning with salt to taste. As the beef cooks, it will release juices—continue cooking until the liquid has mostly evaporated, intensifying the meat's flavor.
Deglaze the pan with a generous splash of robust red wine, allowing it to bubble and reduce. Stir in rich tomato pulp or crushed tomatoes, lower the heat to its minimum, cover, and let the ragù simmer gently for at least two hours. Stir occasionally and add a splash of water if the sauce reduces too much. This slow cooking process melds all flavors into a harmonious, deeply savory sauce.
Bring a large pot of salted water to a rolling boil. Drop in the freshly made cavatelli and cook for 5 to 6 minutes, or until they rise to the surface and achieve a tender, chewy bite. Drain the pasta thoroughly and immediately transfer it into the saucepan with your simmering ragù.
Allow the cavatelli to toss and mingle in the sauce for a minute or two, ensuring each piece is thoroughly coated and infused with flavor. Plate the pasta onto individual dishes, finishing with a generous shower of freshly grated Parmigiano-Reggiano. Serve piping hot for a meal that perfectly balances rustic tradition with irresistible taste.
Your handmade cavatelli with beef ragù is now ready to be served and enjoyed! Dish it up with a sprinkle of freshly grated Parmigiano Reggiano and a glass of bold Tuscan wine to complete the experience. We hope this recipe brings a taste of Italy into your home and inspires even more culinary adventures!
From our kitchen at MaMa Florence to yours — buon appetito!
4.8 8 reviews
Made it for four generations at the same table and there was nothing left. That does not happen often.
Made most of it at home and finished it at a friend's place, which is exactly what I needed that evening.
I have chased this flavour through a lot of disappointing restaurant versions at home. It turns out the answer was to stop ordering it and make it myself. Not perfect on the first go, but already closer than anything I have paid for.
I was sceptical about how few ingredients there are and nearly went looking for a more complicated version. Turns out that is the point. Everything depends on the quality of what goes in and on not rushing it.
