Relax. A good ragù takes time, with the reward being fall-apart protein and a rich sauce to toss through your favourite pasta. Melbourne favourites Tipo 00 have shared some of their favourite ragù recipes, including gnocchi with duck ragù and porcini mushrooms and casarecce with pork and fennel sausage ragù; while Paola Toppi’s recipe for homemade pasta with a pork and veal ragù and will become a firm favourite in your household. And our recipe for pappardelle with mushroom ragù show that a good pasta sauce doesn’t have to be all about the meat.
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Sausage and mushroom pasticciata
(Credits: Ben Dearnley)Sausage and mushroom pasticciata
Tipo 00’s gnocchi with duck ragù and porcini mushrooms
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Fusilli with lamb ragu (Fusilli con ragu di agnello)
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Pappardelle with mushroom ragù (pappardelle con misto di funghi)
Rigatoni with ragù bianco by Don Peppino’s
(Credits: Alicia Taylor)Rigatoni with rabbit ragù by Don Peppino’s
Chicche di patate e melanzane con ragù (Potato and eggplant chicche with pork ragù)
Rigatoni with chicken ragù and green sauce recipe
(Credits: William Meppem)Rigatoni with chicken ragù and green sauce
Tipo 00’s casarecce with pork and fennel sausage ragù
Gnocchi with short rib ragù
(Credits: Ben Dearnley)Gnocchi with short rib ragù
Paola Toppi’s pasta with ragù
(Credits: Ben Dearnley)Paola Toppi’s pasta with ragù
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