Maccheroncini Campofilone with ragu sauce


Serves four

  • 300g bones with marrow
  • 100g minced beef
  • 100g bacon
  • 100g chicken lives
  • 300g resh tomato
  • 50g Parmesan cheese
  • 1 carrot
  • 1 stick of celery
  • 1 onion
  • 2 spoonful extra virgin olive oil
  • salt and pepper to taste


Fry the bacon and bones gently in the oil, add the mince and the finely chopped livers, pour the wine over and let the alcohol evaporate.

Add the vegetables and season with salt and pepper.

Cook for a couple of minutes then add the puréed tomato and simmer on a low heat for an hour and a half.

Remove the bone and bacon and skim any fat off.