Tortelli di Patate con Ragù all'Antica e Funghi Porcini

Tortelli di Patate con Ragù all’Antica e Funghi Porcini is a traditional pasta dish rooted in the Mugello region of Tuscany, where potato-filled tortelli have been a staple for centuries. The dish combines handmade potato tortelli with a classic “ragù all’antica”—a slow-simmered meat sauce made from beef, pork, or a mix, often enriched with tomato, wine, and aromatic herbs—and finished with sautéed porcini mushrooms. At Antica Osteria di Novoli dal 1807 in Scarperia e San Piero, this version is celebrated for its deep, rustic flavors; as described by the food guide Sentieri Golosi, the restaurant’s execution highlights the balance between the tender, earthy potato filling and the savory, umami-packed ragù and porcini. A great version is distinguished by the quality of the pasta dough—thin yet sturdy enough to hold the filling—and the richness of the ragù, which must be cooked low and slow to develop complexity. By contrast, the porcini should be fresh or high-quality dried, adding a forest-like depth without overwhelming the dish. Regional variations exist across Tuscany and neighboring Emilia-Romagna: some cooks replace the ragù with a simple butter and sage sauce, while others add cream or truffles. In central Italy, tortelli di patate might be served with only butter and parmesan. The Antica Osteria’s interpretation, however, stays true to the Mugello tradition, layering the potato tortelli with a robust ragù and earthy porcini for a hearty, soulful meal.