Forget Carbonara. This Roman Ragu Deserves Your Attention.
NOT ANOTHER COOKING SHOW
Sep 23, 2026 19:00
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Pasta alla vaccinara is Rome’s rich oxtail ragù, finished with celery, pine nuts, Pecorino Romano, and a surprising touch of dark chocolate.
Beyond cacio e pepe, carbonara, amatriciana, and alla gricia, Rome has a deeper pasta history. Pasta alla vaccinara comes from the city’s historic slaughterhouse workers, who turned humble cuts like oxtail into one of Roman cooking’s most soulful dishes.
In this version, I make the ragù more accessible by using beef and veal shanks alongside shoulder steak, then braise everything low and slow in tomato sauce until the meat melts into the sauce. Fresh celery, toasted pine nuts, lemon zest, and dark chocolate give this Roman ragù its signature sweet, savory, and deeply complex finish.
Serve it with rigatoni, plenty of Pecorino Romano, and bread for scarpetta.
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