Home Made Cavatelli with Ragu`

Home Made Cavatelli and four Meats Ragu`... from the rolling hills of Avellino.


For 2 Person(s)

For the Cavatelli:

  • 2 cups white flour
  • water

For the Ragu`:

  • 1 pound meat (mixed beef, lamb, pork and veal)
  • 4 cups tomato sauce
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 2 ounces white wine
  • grated Parmigiano cheese
  • 2 basil leaves
  • fresh parsley
  • extra virgin olive oil
  • salt & pepper


  1. Cavatelli:
    1. Pour the flour in a bowl and begin to add water a little at the time.  Mix the water into the flour.
    2. Once the water is well amalgamated with the flour, remove the dough from the bowl and move it to a wooden board. Continue to work with your hands the dough until reaches a firm consistency.
    3. Cut a piece of dough and roll it with your hands on the board into a round form a little less that 1/2" thick.
    4. With a knife, cut the round dough into small pieces and with the tip of your index and middle finger press on each piece and pull it toward you. It should result in a "Cavatello".  (Watch the middle sequence of the video).
  2. Ragu':
    1. In a sauce pan, add EV olive oil and saute` the garlic and the onion together.
    2. Once the garlic begins to turn golden, add the four cuts of meat: pork, veal, lamb and beef.
    3. Let the meat color on all sides and add the white wine.
    4. After a minute or two, add the tomato sauce, the basil cut into pieces and the parsley. Add salt and pepper as desired.
    5. Cook for 1 hour at medium flame.
    6. Pour the Ragu` sauce over the cavatelli which you have cooked separately and garnish with plenty of Parmigiano.

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Thursday, 08 September 2016
This made a nice tender Cavatelli,I had a great time teaching my 3 kids how to shape them, it helped...
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- jmetrolucies