Al Bronzo Mezzi Rigatoni

with Tuscan Ragout

Add to favorites Remove from favorites



This hearty recipe made with three kinds of meat will leave you and your family craving more. The homemade pasta sauce features beef, pork and lamb simmered with fresh plum tomatoes, garlic, rosemary and sage. The wide opening of the Al Bronzo Mezzi Rigatoni is the ideal shape for capturing the meat sauce.


Barilla Al Bronzo Mezzi Rigatoni pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.


Ingredients 7 Servings


  • 1 box Barilla® Al Bronzo Mezzi Rigatoni pasta 
  • 4 tablespoons extra virgin olive oil divided
  • 1 white onion chopped
  • 2 leaves fresh sage
  • 1 sprig fresh rosemary
  • 1 clove garlic gently pressed
  • ¼ pound ground beef
  • ¼ pound ground pork
  • ¼ pound ground lamb
  • ¼ cup red wine
  • 2 fresh plum tomatoes
  • 2 cups chicken stock
  • Salt and black pepper to taste
  • Romano cheese to taste grated
Share ingredients

You copied text to clipboard:


  • Bring a large pot of water to a boil.
  • Heat 2 tablespoons olive oil in a large skillet; add onion, sage, rosemary and garlic; allow the onion to sweat for 10 minutes over low heat.
  • Add beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan; deglaze with red wine and continue cooking until the liquid is reduced well; discard the rosemary, sage and garlic.
  • Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices; add to the meat sauce along with chicken stock; simmer until the liquid is evaporated; season with salt and pepper.
  • Cook pasta according to package directions; drain and toss with the sauce.
  • Finish with cheese and remaining olive oil.
Show more