For years I’ve been spending my vacations in Abruzzo and never miss visiting the wonderful villages of the Maiella. Among all the typical dishes of this excellent cuisine, guitar spaghetti is what I always order, dressed in every way… with truffles, pecorara style, with mushrooms, or as in my recipe with a mixed meat ragù. This year, however, I brought the tool for making the famous guitar back to Genoa. Of course, eating them on site is something else, but having also used a sauce made with tomatoes bought “down there”, the result of my Guitar Spaghetti with mixed meat ragù was excellent!
Recipe of 08/28/2016 updated
Follow my Facebook page and give it a LIKE to stay updated
Other traditional recipes by clicking on the links below
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup semolina flour
- 1 tbsp extra virgin olive oil
- 2 eggs (medium)
- 3 cups cups tomato sauce
- 5 oz sausage
- 5 oz pork meat
- 3 1/2 oz lamb
- 1 carrot
- 1 stalk celery
- 2 tbsp extra virgin olive oil
- 1 onion
- 1 clove garlic
- 2 sprigs rosemary
- 2 leaves bay
- 1/2 cup red wine
- 4 g fine salt
- 1 pinch pepper
- Half sweet pepper (optional)
- 1/4 cup Abruzzo pecorino (or romano)
Tools
The recipe contains IconA Affiliate links
- Pasta Guitar
- Kitchen Scale
- Pastry Board
- Plastic Wrap
- Rolling Pin
- Pasta Machine
- Terracotta Pot
Steps
In a casserole (preferably terracotta), pour the oil and gently sauté all the chopped flavors and bay leaves. Add the sweet pepper if desired. Grind the meats with a meat grinder or chop into small pieces with a knife and add them to the sauté, letting them brown well. Then pour in the wine, let it evaporate, and add the previously heated tomato sauce. Salt, pepper, and cook on low heat for 1 hour.
Pour the flours onto the pastry board, make a well, and add the eggs with a tablespoon of oil. Begin kneading by hand for at least 10 minutes to make the dough elastic. Make a small loaf, wrap it in plastic wrap, and let it rest for 30 minutes. After the resting time, roll out the dough with a rolling pin or as I do, with the pasta machine starting from the 1st notch to the 4th notch. The thickness should be about 1/8 inch. Place the slightly floured dough on the guitar (I used the wider strings) and with the help of the rolling pin, pass over the strings several times until the spaghetti is formed (the shape of the spaghetti should be square).
As soon as the water boils, throw in the pasta, salt, and cook for 6 minutes. Drain, season with mixed meat ragù, and grated pecorino cheese.
