Campanelle with Tuscan Ragout

South Beach Wine & Food Festival 2018 Recipe

Blue Box Campanelle

Made with

Barilla Campanelle



Ingredients for 8 people

  • 1 box Barilla® Campanelle
  • 1 yellow onion, chopped
  • 1 garlic, whole clove
  • 1 sprig rosemary
  • 2 sage leaves
  • 3 tablespoons extra virgin olive oil, divided 
  • 4 ounces ground beef
  • 4 ounces ground pork
  • 4 ounces ground lamb
  • ¼ cup Chianti wine
  • 1-14 ounce can peeled tomatoes, remove seeds and dice cut
  • 2 cups water
  • ½ tablespoon tomato paste
  • Salt and black pepper to taste
  • ½ cup Tuscan pecorino cheese, shaved
  • 1 teaspoon parsley, chopped


  • Bring a pot of water to boil, season with salt and cook the pasta according to package directions.
  • Sauté onion in a large skillet with 2 tablespoons olive oil, sage, rosemary and garlic for 10 minutes at low heat.
  • Add the meat and cook until it begins to stick on the bottom of the pan, browned and caramelized.
  • Deglaze with the red wine and let it reduce completely.
  • Discard the rosemary and the garlic.
  • Add tomatoes to the meat sauce along with 2 cups of water and the tomato paste.
  • Simmer until the water evaporates. Add salt and pepper to taste.
  • Toss pasta with the sauce and finish with parsley, cheese and remaining olive oil.
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