Campanelle with Tuscan Ragout

This hearty traditional meat sauce gets great flavors from a combination of three meats, fresh herbs and sun-ripened tomatoes.

3 pounds Barilla Campanelle
1/4 cup extra virgin olive oil
3 cloves garlic
6 sage leaves
2 sprigs rosemary
12 ounces ground chuck
12 ounces lean ground lamb
3/4 cup chianti
6 pounds plum tomatoes, blanched, peeled, seeded and chopped
1 1/2 quarts water
1 tablespoon tomato paste
kosher salt and pepper
12 ounces Tuscan pecorino romano cheese shavings
3 tablespoons loosely packed chopped Italian parsley
extra virgin olive oil for drizzling
  1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 minute less than directed on package.
  2. Meanwhile, heat oil in large rondeau on low heat. Add onions, garlic cloves and herbs; sweat 10 minutes or until translucent.
  3. Increase heat to medium-high. Add ground meats; cook 8-10 minutes stirring frequently while breaking up large chunks with spoon into smaller pieces. Deglaze pot with wine; reduce until most liquid is evaporated. Discard rosemary sprigs and garlic cloves.
  4. Add tomatoes, water and tomato paste. Simmer mixture 40-45 minutes until most liquid is evaporated. Season to taste with salt and pepper.
  5. Batch toss pasta and sauce in skillet on medium heat until coated. Garnish with cheese, parsley and olive oil immediately before serving.