• Cooking Time:
  • Servings: 2
  • Preparation Time:


Home made cavatelli and four meats ragu`... from the hills of Avellino. This recipe comes from Nonna Rosetta Rauseo, Campagna.


  • For the Cavatelli:
  • o 2 Cups - White flour
  • o Water
  • For the Ragu`:
  • o 1 Lb - Meat (Beef, lamb, pork and veal)
  • o 1 Qt. Tomato sauce
  • o 1 Onion
  • o 2 Cloves garlic
  • o 2 Oz. - White wine
  • o Grated Parmigiano cheese
  • o 2 leaves of basil
  • o Parsley
  • o EV olive oil
  • o Salt & pepper


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

Categories: Dinner  Italian  Lunch  Main Dish 

Author Credit: Nonna Rosetta Rauseo

© 2006-2017 BakeSpace, Inc. All Rights Reserved