Presto Pasta Night #30: Mafaldine with beef ragout and oregano

I am always looking for pasta shapes, which are hard for me to find. This week I found mafaldine. This fairytale name belongs to a veritably „regal“ shape of pasta, since the Mafaldine were dedicated by Neapolitan people to Princess Mafalda di Savoia.

They have a long form, like a ribbon enriched by precious curling, which stays in its shape even after cooking.
Their secret is a certain irregularity in the consistency, between the flat centre part and the curling on the edges: a characteristic that allows this shape to blend with the most refined sauces while maintaining the pasta’s flavour. Mafaldine love rich and sumptuous recipes that evoke erstwhile banquets of Italian noble families.

Mafaldine with beef ragout and oregano

Mafaldine with beef ragout and oregano

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Mafaldine with beef ragout and oregano
Categories: Pasta
Yield: 5 Servings


500 grams   Mafaldine
250 grams   Minced beef
750 grams   Fresh cherry tomatoes
25 grams   Salted capers
1 gram   Onion
10 grams   Carrot
1 bunch   Oregano
20     Black pitted olives
4 tablesp.   Extra virgin olive oil
      Salt to taste
      Pepper to taste


  modified version of:
  Edited *RK* 09/17/2007 by
  Ulrike Westphal


1. Preheat the oven to 200° C. Place the cherry tomatoes on a baking sheet. Drizzle them with a little olive oil and roast for 15 to 20 minutes. Remove the cherry tomatoes from the oven and set aside.

2. Chop up the carrot, onion and celery and fry gently in a pan with the oil. Add the beef and cook for about 7-8 minutes.

Next, add the capers, then the olives, the oregano and the roasted cherry tomatoes and the juices, and cook for a further 3 minutes, seasoning with salt and pepper.

3. Cook the pasta in plenty of salted water, drain when "al dente" and dress with the prepared sauce, sautéing both together in the pan. Serve on hot plates.


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