Ventricina Ragu
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A fragrant all season ragu that let's Abruzzo's Queen of cold cuts do all the hard work for you
  • 300 gr of Ventricina del Vastese
  • 1 clove of Garlic
  • 30 g of Onion
  • 1 Bay Leaf
  • 1 glass of Dry White Wine
  • 400 gr tin of Plum Tomatoes chopped
  • Extra Virgin Olive Oil
  • Salt
  • Grated pecorino cheese
  1. Brown the crushed garlic clove in oil, remove it and add the julienne-cut onion. When it is wilted, add the crumbled bay leaf and ventricina.
  2. Cook over a low flame for five minutes, add the wine and let it evaporate completely, then add the tin of plum tomatoes chopped finely.
  3. Cook slowly for an hour.
  4. Dress 320 g pasta with your ragu and serve with grated Pecorino cheese
Recipe by Life in Abruzzo Food & Travel Guide at