Maccheroncini al Ragù Stracotto di Somaro

Maccheroncini al Ragù Stracotto di Somaro is a traditional pasta dish from the Mantua (Mantova) region of Lombardy, Italy. The name translates to “small maccheroni with slow-braised donkey ragù,” reflecting the dish’s rustic origins in peasant cooking where donkey meat, once a common and affordable protein, was slowly cooked to tenderness. Key ingredients include maccheroncini—a short, tubular pasta similar to ziti—and a ragù made from finely chopped or ground donkey meat, slowly braised (stracotto) with tomato, red wine, soffritto (onion, carrot, celery), and aromatic herbs such as rosemary and bay leaf.

What distinguishes a great version is the ragù’s depth of flavor, achieved through hours of low-temperature cooking that breaks down the donkey meat into a rich, almost velvety texture. The sauce should cling evenly to the pasta without being overly heavy, and the meat should be so tender it melts on the tongue. The dish is often finished with grated Parmigiano-Reggiano or Grana Padano, though some purists omit cheese to let the meat shine.

Regional variations are limited but notable: in parts of the Veneto, a similar ragù might use horse meat, while in other Mantuan inns the donkey may be replaced with beef for a milder flavor. At Osteria Contemporanea in Mantova, the dish has been highlighted by contributor Giuliacrossbow as a standout example of traditional local cuisine, praised for its authentic, slow-cooked ragù that honors the city’s culinary heritage.