Charcuterie Trio Ragu with Spaghetti

Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 6
Charcuterie Trio Ragu with Spaghetti

Perfect for dinner, this quick and easy ragu delivers big flavours in very little time.


  • 1 lb (500 g) spaghetti
  • 3 tbsp (45 mL) olive oil
  • 1 pkg (150 g) of Mastro® and San Daniele® Charcuterie Trio Dry Cured
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 2 cups (500 mL) strained puréed tomatoes (passata)
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) finely chopped fresh parsley


  1. Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook chopped charcuterie meats, onion, carrot, celery and rosemary for 3 to 5 minutes or until slightly softened. Stir in tomatoes; bring to boil. Reduce heat to simmer. Cook for 10 to 12 minutes or until slightly thickened.
  3. Add pasta, reserved cooking liquid and Parmesan to skillet; toss until pasta is well coated. Sprinkle parsley over top.
  4. Tip: If desired, you can use the ragu sauce for lasagna too.

Products used in this Recipe

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