Maccheroni al Ragù della Nonna Molisana
Molise — Campobasso e dintorni
Molise's Sunday ragù — pork ribs, sausages, and meatballs braised for 4+ hours in an initial soffritto base with wine and San Marzano tomatoes. The meat is served separately as a secondo after the pasta course, following the traditional Sunday lunch sequence where ragù serves as both sauce and protein vehicle. The long braise transforms the pork collagen into gelatin that enriches the tomato sauce with a body and sweetness no quick sauce can replicate.