Fustini's Oils and Vinegars
Pasta Con Ragu Fustini's

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Pasta Con Ragu Fustini's


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Pasta Con Ragu Fustini's

Submitted by Corporate Chef Andy Stewart



Ragu Fustini's
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 medium Spanish onion, small dice
  • 1 green pepper, very small dice
  • 3 cloves garlic, minced
  • 6 ounces tomato paste
  • 2 tablespoons Fustini’s Basil Olive Oil
  • 2 16 ounce cans San Marzano Whole Peeled Tomatoes
  • 1 tablespoon Fustini’s Thyme balsamic vinegar
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon whole coriander
  • 1/4 teaspoon caraway seeds
  • 1 teaspoon red pepper flake (optional)
  • 1 teaspoon kosher salt
  • Fresh ground black pepper


Step 1. 

Bring the water to a rolling boil over high heat and add a hand full of kosher salt.  Pour pasta into boiling water and stir thoroughly, and cook according to package directions. Immediately drain pasta and carefully mix with half of the hot Ragu. Portion pasta and sauce between the service plates and spoon a little more Ragu over the top. Garnish with freshly grated Parmesan cheese, a drizzle of Fustini’s Basil Olive Oil and some chopped fresh parsley and serve immediately.

Step 2.  Ragu Fustini's

Place ground beef and pork in a large pot over moderately high heat and cook, stirring frequently, until well browned and all liquid is gone, 12 to 15 minutes. Add onion, pepper, and garlic and cook for another minute. Add the tomato paste, stir thoroughly and cook for another 5 to 10 minutes, stirring frequently. Add Fustini’s Basil Olive Oil, tomatoes, Fustini’s Thyme Balsamic Vinegar, dried oregano and basil, and then stir to combine. Turn the heat to low and bring to a simmer. Place fennel, coriander and caraway into a mortar or grinder and process until well broken. Add to the Ragu along with the pepper flakes, if using, salt and black pepper. Simmer Ragu over low heat, stirring occasionally, until thickened, 1 to 2 hours.

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