Ragù Matto (Rustic Ragù)

This sauce is for the rule-breakers, who can do a lot with a few ingredients.

The Ragù Matto will become your go-to pasta sauce, trust me! It is the perfect way to add beans to your meals without even noticing. Follow the Macchè tip if you want to give it a spicy twist.

Ragù Matto (Rustic Ragù)

Why do we call it Ragù Matto?

Usually, you can translate "matto" with "crazy", but in Emilia (where the recipe is from) it means "rule-breaker". Ragù is usually with meat, but this version is traditionally with beans, aka the meat of the poor. You get it, right? Land workers and farmers would make Ragù with whatever was available to them, as long as it was tasty and fulfilling. Follow their tradition, scrap the rules: make the Ragù with what you have and enjoy!

INGREDIENTS:

This recipe makes about 4 servings of Ragù Matto (Rustic Ragù). It fits perfectly with long pasta, such as tagliatelle. Want to learn how to make fresh plant-based pasta? Check our workshops!

• ½ white onion

• 1 celery stalk

• 1 carrot

• 1 garlic clove

• Tomato passata or crushed tomatoes

• Cooked cannellini or borlotti beans

• Extra virgin olive oil

• Salt

• Black pepper (unless you follow the Macchè Tip)

+ Macchè tip (Let's make the Holy Oil aka traditional spicy oil!)

• Chilly flakes or whole dried spicy peppers

• 200 gr extra-virgin olive oil

THE RECIPE:

Prepare the soffritto Finely chop the onion, celery, carrot very fine. Leave the garlic whole. Heat a drizzle of olive oil in a pan and let the vegetables gently cook over low heat until soft and fragrant.

Add the tomato Pour in the tomato passata or crushed tomatoes, depending on your preference. Season lightly with salt, stir, and let it simmer for a few minutes.

Add the beans Stir in the cooked beans and mix well so they are fully coated in the sauce. Season with salt and black pepper (leave out the black pepper if you use the Macchè Tip).

Slow cook Lower the heat and let everything simmer gently for about 1 hour, until the sauce thickens and the flavors are well combined.

Serve Serve warm with a drizzle of olive oil and an extra pinch of black pepper (unless you follow the Macchè Tip).

MACCHÈ TIPS:

Okay, let's make the Holy Oil (Olio Santo). It will take about 15 minutes. It is perfect with beans, but really it goes with everything. Get a glass jar or bottle (with its lid) and clean it up at high temperature (in the dishwasher, if you can), let it dry. Pour the olive oil into a small pot and add the chilly flakes or a whole pepper.

Heat over very low heat for 3 minutes, keeping the temperature around 60–70°C. The oil should never fry, just gently warm to release the aromas. Remove from the heat and let the oil cool completely. [Only if you want a stronger taste, warm the oil one more time, then let is cool down. This helps intensify the flavor without damaging the oil.] You can strain the oil to remove any solids, or pour it directly into a bottle together with the ingredient for a stronger infusion. Transfer to a glass jar or a bottle, label with the date, and store in a cool, dark place (not in the fridge).

Somewhere in Emilia Romagna