Strozzapreti al Ragù

Name: Strozzapreti al Ragù
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 400g flour; 200ml warm water; Pinch of salt; 300g ground beef; 1 onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 400g crushed tomatoes; 150ml red wine; 2 tbsp olive oil; 1 bay leaf; Salt, pepper; Grated Parmigiano for serving

Strozzapreti (stroht-sah-PREH-tee)

Priest Stranglers with Meat Sauce

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

Hand-rolled twisted pasta tossed in a slow-simmered beef and tomato ragù, a hearty Sammarinese primo.

Nutrition & Info

Protein 24.0g

Carbs 55.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

large pot heavy saucepan cutting board

Presentation Guide

Vessel: shallow pasta bowl

Garnishes: grated Parmigiano, fresh basil

Accompaniments: red wine

Ingredients

400g flour
200ml warm water
Pinch of salt
300g ground beef
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
400g crushed tomatoes
150ml red wine
2 tbsp olive oil
1 bay leaf
Salt, pepper
Grated Parmigiano for serving

Instructions

1
Make dough: combine flour, water, and salt. Knead 10 minutes until smooth. Rest 30 minutes covered.
2
Roll dough into thin ropes about 5mm thick. Cut into 5cm pieces and twist each between your palms.
3
For the ragù: sauté onion, carrot, and celery in olive oil for 8 minutes. Add ground beef, cook until browned.
4
Deglaze with red wine, cook until evaporated. Add tomatoes and bay leaf. Simmer gently for 45 minutes.
5
Cook strozzapreti in boiling salted water for 3-4 minutes until they float. Drain, reserving pasta water.
6
Toss pasta with ragù, adding splash of pasta water if needed. Serve with generous Parmigiano.

💡

Did You Know?

Legend says the name "priest stranglers" comes from greedy priests who ate the pasta so quickly they choked.

Chef's Notes

Equipment Tips

large pot
heavy saucepan
cutting board

Garnishing

grated Parmigiano, fresh basil

Accompaniments

red wine

The Story Behind Strozzapreti al Ragù

Strozzapreti is one of the most traditional pasta shapes of the Romagna-San Marino area. The hand-twisted shape, made without eggs in many versions, has been produced by Sammarinese home cooks for centuries. Paired with a slow-cooked ragù, it forms the quintessential Sunday lunch in the republic, connecting modern diners to generations of culinary tradition on Mount Titano.

🕐 Traditionally enjoyed lunch, sunday 📜 Origins: Medieval

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