Ragu is one of the most beloved sauces in Italian cuisine, slow-cooked to perfection with rich flavors that bring comfort and joy to any meal. Whether it’s made with beef, pork, lamb, or even a combination of meats, ragu always delivers bold and hearty flavors. But you might be wondering, what do Italians serve with ragu? The sauce itself is only part of the experience, and the right side dishes and accompaniments can elevate your meal to the next level.
In this guide, we’ll explore what Italians traditionally serve with ragu, from classic pasta pairings to perfect sides and beverages that enhance the flavors of the dish. By the end, you’ll know exactly how to create a true Italian ragu experience, complete with the best complementary dishes.
Pasta: The Traditional Pairing
When we think of what do Italians serve with ragu, pasta is the first thing that comes to mind. It’s the most iconic pairing, and for good reason. The sauce clings to the pasta, coating every bite with savory goodness. But what type of pasta do Italians serve with ragu? Let’s break it down.
Pappardelle: The Classic Choice
Pappardelle is perhaps the most traditional pasta to serve with ragu. These wide, flat noodles are ideal for holding onto thick, meaty sauces like ragu. Their broad surface area allows the sauce to cling to each ribbon of pasta, delivering a perfect bite every time. Pappardelle is often used with rich, slow-cooked meat ragus, such as wild boar or lamb, but it pairs beautifully with any kind of ragu.
Tagliatelle: A Close Contender
If pappardelle isn’t available, tagliatelle is another excellent option. This pasta is slightly narrower than pappardelle but still provides enough surface area to capture plenty of sauce. Tagliatelle is commonly served with ragu alla Bolognese, a meat-based ragu that hails from Bologna. The delicate texture of the pasta contrasts perfectly with the robust sauce, creating a harmonious blend of flavors and textures.
Rigatoni: The Perfect Tube
For those who prefer a shorter, tubular pasta, rigatoni is a fantastic choice. These ridged pasta tubes are designed to trap sauce inside, ensuring every bite is packed with flavor. Rigatoni works well with heartier, chunkier ragus that feature larger pieces of meat or vegetables, as the sauce nestles into the ridges and tubes of the pasta.
Penne: A Versatile Option
Penne is another popular pasta choice for ragu, especially in Southern Italy. Its tube shape and slanted ends make it perfect for catching thick ragu sauce, and it holds up well under the weight of meatier sauces. Whether paired with a rich beef ragu or a lighter pork version, penne is a versatile pasta that complements any type of ragu.
Fettuccine: A Flat Favorite
Much like tagliatelle, fettuccine is a flat pasta that pairs beautifully with ragu. Slightly thicker than tagliatelle, fettuccine’s flat surface makes it ideal for capturing all the rich, flavorful goodness of a slow-cooked ragu. It’s especially popular with ragu made from beef or pork, as the sauce clings to the wide noodles, delivering a mouthful of flavor in every bite.
Polenta: A Rustic Alternative
While pasta is the most common pairing, polenta is a traditional accompaniment that many Italians serve with ragu, especially in Northern Italy. This humble, hearty dish made from cornmeal is the perfect backdrop for a rich and savory ragu.
Creamy Polenta: The Comforting Companion
Creamy polenta is a natural choice to serve alongside ragu. Its smooth, almost buttery texture provides the perfect contrast to the bold flavors of the sauce. The polenta soaks up the ragu, turning each bite into a comforting, delicious mouthful. Polenta is especially popular with lamb or pork ragu, as the creamy cornmeal balances the richness of the meat.
Grilled or Fried Polenta: A Textural Twist
For a more textured experience, some Italians prefer to serve grilled or fried polenta with ragu. Once the polenta has been cooked and set, it’s sliced into squares or rounds and either grilled or pan-fried until crispy on the outside and soft on the inside. This version of polenta adds a crispy element to the meal, which pairs nicely with the tender, juicy ragu.
Bread: A Simple but Essential Accompaniment
When thinking about what do Italians serve with ragu, don’t overlook the importance of bread. Whether it’s used to mop up the last bits of sauce or enjoyed alongside the meal, bread is a staple at any Italian table.
Crusty Italian Bread: The Sauce Soaker
A good loaf of crusty Italian bread is the perfect companion to ragu. Ciabatta, sourdough, or pane rustico are all excellent choices. The bread’s crusty exterior and soft, airy crumb make it ideal for soaking up the rich ragu sauce. There’s nothing quite as satisfying as wiping the last traces of sauce from your plate with a piece of fresh, warm bread.
Garlic Bread: A Flavorful Twist
While not traditionally Italian, garlic bread is a popular choice in many households to serve alongside ragu. The rich, buttery garlic flavor pairs well with the bold, savory notes of the ragu. It’s an easy, flavorful way to enhance the meal and add an extra layer of indulgence.
Vegetables: Adding Balance and Freshness
While ragu is rich and hearty, Italians often serve fresh or lightly cooked vegetables alongside the dish to balance out the meal. Vegetables provide a refreshing contrast to the richness of the sauce and add color and texture to the plate.
Roasted Vegetables: Earthy and Sweet
One of the most common vegetable sides Italians serve with ragu is roasted vegetables. Carrots, zucchini, bell peppers, and eggplant are all popular choices. Roasting these vegetables brings out their natural sweetness, which complements the savory flavors of the ragu. Toss the vegetables in olive oil, salt, and herbs, then roast them until they’re golden and slightly caramelized.
Sautéed Greens: A Bitter Contrast
For a lighter, healthier side, sautéed greens like spinach, kale, or Swiss chard are a great option. These greens are typically sautéed with olive oil and garlic until wilted, creating a slightly bitter, earthy side dish that contrasts beautifully with the rich, meaty ragu.
Grilled Asparagus: Light and Fresh
In the spring and summer months, Italians often serve grilled asparagus with ragu. The smoky flavor of the grilled asparagus adds a fresh, bright note to the meal, cutting through the richness of the sauce. A drizzle of olive oil and a squeeze of lemon juice finish off this simple, elegant side dish.
Cheeses: Adding a Creamy Element
Cheese plays an important role in Italian cuisine, and ragu is no exception. Whether it’s grated over the top of the dish or served alongside as part of an antipasto platter, cheese adds a creamy, salty note that enhances the flavors of the ragu.
Parmesan: The Classic Grate
When you think about what do Italians serve with ragu, the first cheese that comes to mind is Parmesan. A generous sprinkle of freshly grated Parmesan cheese over the top of the ragu adds a salty, nutty flavor that pairs perfectly with the rich, meaty sauce. This classic cheese is a must-have at any Italian table.
Pecorino Romano: A Bolder Option
For those who prefer a stronger, more pungent cheese, Pecorino Romano is a fantastic choice. Made from sheep’s milk, Pecorino has a sharper, saltier flavor than Parmesan, making it an excellent counterbalance to the richness of the ragu. A little bit of Pecorino goes a long way, so it’s often grated sparingly over the dish for an extra burst of flavor.
Wine: The Perfect Pairing
It wouldn’t be an Italian meal without a glass of wine to accompany it. When serving ragu, the right wine can elevate the dish and enhance the flavors of both the sauce and the accompaniments.
Red Wine: A Bold Choice
Red wine is the most common pairing with ragu, particularly rich, full-bodied wines like Chianti, Barolo, or Montepulciano. These wines have enough tannins and acidity to cut through the richness of the sauce, balancing the flavors on the palate. The fruity, earthy notes of these wines complement the savory, meaty flavors of the ragu beautifully.
White Wine: A Lighter Option
While red wine is the traditional pairing, some Italians prefer to serve a light, crisp white wine with their ragu. Wines like Pinot Grigio or Vermentino offer a fresh, acidic counterpoint to the rich sauce, creating a more balanced, lighter meal.
Salads: A Refreshing Counterbalance
To lighten up the richness of ragu, Italians often serve a simple salad alongside the dish. A fresh, crisp salad provides a refreshing counterpoint to the hearty, slow-cooked sauce.
Arugula Salad: Peppery and Bright
An arugula salad is a classic Italian side to serve with ragu. The peppery bite of the arugula contrasts nicely with the richness of the sauce, while a light lemon vinaigrette adds brightness to the meal. Some Italians also add shaved Parmesan or toasted pine nuts for extra flavor and texture.
Caprese Salad: A Classic Combination
For a more traditional option, a Caprese salad made with fresh tomatoes, mozzarella, basil, and olive oil is a great choice. The sweetness of the tomatoes and the creaminess of the mozzarella provide a refreshing contrast to the savory ragu, while the basil adds a burst of fresh flavor.
Desserts: Ending on a Sweet Note
No Italian meal is complete without a sweet ending, and when thinking about what do Italians serve with ragu, there are plenty of classic desserts to choose from.
Tiramisu: A Timeless Favorite
Tiramisu is one of Italy’s most beloved desserts and makes for the perfect ending to a ragu meal. The layers of coffee-soaked ladyfingers, creamy mascarpone, and cocoa powder provide a light, sweet contrast to the rich, savory flavors of the ragu. It’s a dessert that feels indulgent but won’t leave you feeling overly full.
Panna Cotta: A Silky Treat
For a lighter dessert option, panna cotta is a great choice. This silky, creamy dessert is flavored with vanilla and served with a fruit compote or caramel sauce. Its smooth texture and subtle sweetness make it the perfect way to end a hearty ragu meal.
FAQ: What Do Italians Serve With Ragu?
What is the best pasta to serve with ragu?
Pappardelle is the most traditional pasta to serve with ragu, but tagliatelle, rigatoni, and fettuccine are also excellent choices.
Can you serve ragu with polenta?
Yes! Polenta is a popular accompaniment to ragu, especially in Northern Italy. It can be served creamy or grilled for a delicious contrast to the sauce.
What type of wine pairs well with ragu?
Full-bodied red wines like Chianti or Barolo are the best choices to pair with ragu, but crisp white wines like Pinot Grigio can also work.
Is cheese always served with ragu?
Yes, Italians typically serve grated Parmesan or Pecorino Romano with ragu, adding a salty, nutty flavor that enhances the sauce.
What type of bread is best with ragu?
Crusty Italian bread like ciabatta or sourdough is perfect for mopping up the rich ragu sauce.
Conclusion
So, what do Italians serve with ragu? The possibilities are endless, but classic pairings include hearty pastas like pappardelle and tagliatelle, creamy polenta, crusty bread, and flavorful vegetables. A generous sprinkle of Parmesan or Pecorino Romano adds the perfect finishing touch, while a glass of red wine completes the meal. Whether you’re enjoying a traditional Italian ragu or experimenting with new variations, these accompaniments will help you create an authentic and unforgettable dining experience.