Paccheri Pasta with Neapolitan Ragù

1. Making the Neapolitan ragù
2. In a large dutch oven or pan, heat the oil over a medium heat until hot. In batches, add the meat and brown on all sides for 2-3 minutes per side.
3. Remove the meat from the pan and set aside.
4. Add the onion, carrot, celery, garlic, basil and sage and sautée gently for 5 minutes until the onion softens.
5. Pour in the red wine and lit it sizzle for a minute or two before pouring in the tomato and stock. Stir well and add the sugar, salt and pepper. If using, add the cheese rind at this stage too.
6. Bring this to a simmer then return all the meat to the pan. Reduce the heat to very low and cover. The sauce should be simmering very gently. Cook for 3 hours, stirring once or twice.
7. Remove the lid and take out the meat and place in a bowl to cool slightly. Fish out the basil and sage stems and the cheese rind and discard.
8. If there’s a pool of oil on top, you may want to spoon off a little - it depends how fatty your meat was.
9. Turn up the heat slightly and let the sauce bubble gently for 20-30 minutes to reduce the sauce until thick.
10. Optional Step:Remove the pan from the heat and using a stick blender, blend the sauce until smooth.
11. Shred the meat, discarding any bones or fatty parts. Mash the sausages with a fork and then add all this back into the pan.

Making the pasta

1. Cook the paccheri pasta to the packet instructions in a big pan of salted water. Just before it’s finished cooking, remove a cup or two of the pasta water. Drain the pasta 
2. Toss the pasta back into the drained pan and then spoon over 5-6 generous spoonfuls of the ragu. Add about 1/2-1 cup of pasta water to thin out the sauce, more if needed.
3. Serve in bowls dusted generously with finely grated Parmigiano Reggiano or Pecorino cheese and a little black pepper if the fancy takes you.