Strozzapreti al Ragù — Print Recipe

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

Ingredients

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.