Garganelli al Ragù Bianco di Vitello

Davanti slow-cooks veal with white wine and vegetables, then sautés the ragù with garganelli and green peas. Veal gives the sauce a delicate savor, wine adds brightness, the vegetables provide quiet sweetness, and peas finish each bite with a fresh, tender pop. Because the ragù is bianco, the meat and vegetables shape the flavor without a tomato base.

Garganelli carry a lovely piece of Emilia-Romagna household ingenuity. Regione Emilia-Romagna describes small squares of pasta rolled around a slender stick and pressed over a weaving comb, which both seals the tube and gives it ridges for catching sauce. They may resemble penne, but their overlapping seam and handmade texture reveal the work of the sfoglina—the skilled pasta maker behind much of the region’s table culture.