Name: Maccheroncini di Campofilone al ragù
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Cuisine: Italian, Marche
Ingredients: 35 ml extra-virgin olive oil; 100 g onion, finely diced; 70 g carrot, finely diced; 60 g celery, finely diced; 250 g beef mince; 180 g pork mince; 80 g chicken liver, trimmed and finely chopped; 120 ml dry red or white wine; 700 g passata or crushed tomatoes; 150 ml light meat stock; 1 bay leaf; 8 g fine sea salt, adjust to taste; 1/2 tsp black pepper; 420 g Maccheroncini di Campofilone IGP; 50 g Parmigiano Reggiano or aged pecorino, finely grated, optional; salt for pasta water

Maccheroncini di Campofilone al ragù: wide hero view of the finished traditional dish

Prep30 minutes

Cook1 h 55 min

Total2 h 25 min

Yield6 servings

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The dish

About Maccheroncini di Campofilone al ragù

Regione Marche identifies Maccheroncini di Campofilone IGP as pasta made exclusively in Campofilone, distinguished by extremely thin sheets and a very fine cut.

The IGP dough is notably egg-rich, uses no added water and is dried on characteristic paper sheets; for a home recipe outside the protected zone, using genuine packaged IGP pasta avoids making a false certification claim.

Italia.it describes Marche ragù as combining beef, pork and poultry offal, a fitting regional condiment for Campofilone pasta.

Because the pasta is so fine, it cooks quickly and needs a sauce that is concentrated enough to cling without turning the strands heavy.

Technique

Three things that matter

Reduce the ragù thoroughly. A watery sauce overwhelms very fine egg pasta and makes it clump.
Treat liver as seasoning. A small quantity deepens the Marche ragù without dominating the beef and pork.
Cook pasta at the last moment. Fine Campofilone strands can go from tender to overcooked quickly.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Marche-style ragù

35 mlextra-virgin olive oil
100 gonionfinely diced
70 gcarrotfinely diced
60 gceleryfinely diced
250 gbeef mince
180 gpork mince
80 gchicken livertrimmed and finely chopped
120 mldry red or white wine
700 gpassata or crushed tomatoes
150 mllight meat stock
1bay leaf
8 gfine sea saltadjust to taste
1/2 tspblack pepper

Pasta and finish

420 gMaccheroncini di Campofilone IGP
50 gParmigiano Reggiano or aged pecorinofinely grated, optional
saltfor pasta water

Step by step

Method

Build the ragù

Soften the battuto. Heat olive oil and cook onion, carrot and celery over medium-low heat for 8–10 minutes.
The vegetables should be soft and sweet without dark browning.
Brown the meats. Raise heat, add beef and pork and cook until moisture evaporates and browned bits form; add chopped chicken liver for the final 2 minutes.
The meat should smell roasted rather than boiled and no raw liver colour should remain.
Deglaze with wine. Add wine and scrape the pan until it has almost fully evaporated.
The sharp alcohol aroma should disappear before tomatoes enter.

Slowly reduce the sauce

Add tomato and stock. Stir in passata, stock, bay leaf, salt and pepper and bring only to a gentle simmer.
The sauce should bubble slowly rather than boil aggressively.
Cook uncovered. Simmer 75–90 minutes, stirring occasionally and adding a splash of water only if it threatens to catch.
The ragù should become thick, glossy and spoon-coating.
Finish the seasoning. Remove bay, adjust salt and pepper and keep the ragù barely warm.
It should taste concentrated enough to season pasta with a modest amount.

Cook the fine pasta

Prepare abundant water. Bring a wide pot of salted water to a full boil and warm the serving bowl.
The pot should have enough space that the long fine strands do not mat together.
Boil briefly. Add the Maccheroncini and cook according to the IGP package timing, often only a few minutes, separating gently with a pasta fork.
The strands should be tender but retain a slight bite and remain distinct.
Dress gently. Drain carefully, transfer to the warm bowl and fold through enough hot ragù to coat; serve extra sauce and cheese separately.
The strands should stay visible and lightly coated rather than buried.

Practical guidance

Protected name

Only pasta produced under the IGP specification in Campofilone can legitimately carry that certification; this recipe therefore uses purchased IGP pasta.

Make-ahead

The ragù improves after a night chilled and can be reheated slowly while fresh pasta water comes to the boil.

Serving

Use a lighter hand with sauce than for thick pasta shapes; the defining feature is the fine egg pasta itself.

Troubleshooting

Pasta clumps. The pot was too small, the strands were not separated early or they stood after draining. Dress immediately.
Ragù tastes metallic or bitter. Chicken liver was over-browned. Add it briefly after the main meats have browned.
Sauce slides off. It is still too watery. Reduce before cooking the pasta.

Nutrition per serving

Serving size: 1 pasta course
Calories: approximately 620 kcal
Carbohydrates: 69 g
Protein: 34 g
Fat: 22 g
Fibre: 6 g
Sodium: 690 mg

Estimate depends on the packaged IGP pasta and amount of cheese used.

Allergens and food safety

Contains gluten and egg; cheese adds milk.

Cook chicken liver fully within the ragù and refrigerate the finished sauce promptly.

Reheat leftover ragù to 74°C.

FAQ

Can Maccheroncini di Campofilone be homemade anywhere?

A similar fine egg pasta can be made at home, but the IGP name belongs to production meeting the protected specification in Campofilone.

Why is no water added to IGP dough?

The official specification relies on a high proportion of fresh eggs for hydration.

What makes the pasta special?

Its exceptionally thin sfoglia and very fine cut distinguish it from thicker tagliolini.

Final note

What matters most

Result: Feather-fine egg-pasta strands lightly coated in a concentrated savoury Marche ragù, with the pasta remaining distinct and delicate.
Key: Use genuine IGP pasta, reduce the sauce well and cook the strands only at the moment of serving.