Penne alla Ragu
Penne alla Ragu is a classic Italian pasta dish featuring tube-shaped penne pasta tossed in a rich, slow-cooked meat-based sauce. The ragu is typically made with ground beef or pork, tomatoes, onions, carrots, celery, and herbs, creating a hearty and flavorful topping. Originating from the Emilia-Romagna region of Italy, it's a beloved staple of Italian home cooking.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the pasta and provides a good amount of protein from the meat in the ragu, along with fats from the cooking process and any added cheese. It offers key nutrients like iron, B vitamins, and lycopene from the tomatoes, with a typical serving containing roughly 500-700 calories depending on portion size and recipe specifics.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 40 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Iron | 3.5 mg |
| Calcium | 120 mg |
| Potassium | 450 mg |
| Vitamin A | 450 IU |
| Vitamin C | 8 mg |
| Vitamin B12 | 1.2 mcg |
| Zinc | 3 mg |
| Phosphorus | 200 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ragu is a cornerstone of Italian 'cucina povera' (peasant cooking), where slow-simmering inexpensive cuts of meat created deeply flavorful, nourishing meals. Nutritionally, the combination of tomato-based sauce with meat can enhance the absorption of iron and other minerals due to the presence of vitamin C in tomatoes.
