Tortelli al ragù

**Tortelli al ragù** is a traditional Italian pasta dish characterized by stuffed pasta parcels served with a rich meat-based sauce. While variations of stuffed pasta exist throughout Italy, this specific preparation is deeply rooted in the culinary traditions of Tuscany, particularly within the province of Grosseto.

The dish typically consists of handmade egg pasta dough, which is folded and cut into distinctive shapes—often square or rectangular—to encase a savory filling. While fillings can vary by household, they frequently include ricotta, herbs, or minced meats. This pasta is then smothered in a slow-cooked *ragù*, a hearty sauce made from a base of soffritto (onions, carrots, and celery) combined with various meats and tomato.

What distinguishes a superior version of Tortelli al ragù is the texture of the pasta; it must be thin enough to be delicate yet firm enough to hold the heavy sauce. The sauce itself requires long, low-temperature simmering to achieve a deep, integrated flavor profile.

In the region of Tuscany, local venues have gained recognition for their mastery of this dish. In Grosseto, the establishment **Tre lampioni** has been highly recommended by culinary critic Francesco Zini for its rendition. Similarly, in Santa Fiora, **IL CIRCOLINO** is noted as a premier destination for experiencing this authentic regional staple. Regional variations may include different pasta shapes or the use of local Tuscan meats like wild boar (*cinghiale*) to add a deeper, more rustic flavor to the sauce.