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Paccheri Pasta with Neapolitan Ragù
5 from 6 votes

Paccheri Pasta with Neapolitan Ragù

Meaty, tangy Neapolitan Ragù is the pride of Campania, Italy. A rich tomato meat sauce made from beef, pork ribs and sweet Italian sausage. It's a hefty slow-cooked sauce fit for a substantial pasta. Paccheri are thick noodle tubes that capture the glossy, intensely flavourful sauce perfectly. It's a delicious combination and wonderfully substantial.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8
Calories: 496 kcal
Course: Main Course, Appetizer
Cuisine: Italian

Ingredients

  • 3 tbsp olive oil
  • 1.3 lb chuck roast
  • 2 pork sausages sweet or spicy, Italian
  • 4 pork ribs
  • 1 bunch basil
  • 1 tem sage (about 5 leaves)
  • 1 onion (diced)
  • 2 ticks celery (diced)
  • 1 carrot (large, diced)
  • 3 garlic chopped or bruised and left whole, cloves
  • 3 cups red wine Chianti preferably, dry
  • 2 lb tomato polpa 2 large cans, or whole San Marzano tomatoes
  • 2 cups stock (beef or chicken)
  • 1 parmigiano reggiano rind optional, or pecorino rind
  • 1 tsp sugar
  • 2 tsp salt sea salt
  • black pepper freshly ground
  • paccheri pasta (about 2oz/60g per person - uncooked weight)

Instructions

    Cup of Yum
  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.

Notes

  • Many kinds of meat cuts can be used for this recipe. A combination of beef and pork is traditional, but you could consider using lamb too. Be sure to use a a cut of meat that is well marbled with fat. This is much better for braising and won't dry out.
  • In Italy very thin beef slices are topped with fresh herbs and then rolled and tied with kitchen string to create involtini - these are added to the sauce and then removed later and eaten as part of a main course.
  • Italian sausages generally come in a sweet and mild variety, both are suitable in this recipe.
  • The Neapolitan Ragù is perfect for freezing. Simply portion into meal size portions and cook from frozen when ready - add a little water before reheating.
  • The pasta and sauce combined is better cooked from the fridge if there's any leftover. I willl always add a few tablespoons of water before reheating in the microwave or pan to ensure it doesn't dry out too much.
  • Paccheri Af Forno - cook the Paccheri Pasta 3 minutes short of the cooking instructions and then mix with some of the sauce. Water it down with a little water or chicken stock and then tumble into a baking dish. Top with mozzarella, scatter over some parmigiano reggiano or breadcrumbs and bake in a 400ºF/200ºC oven for 20-30 minutes
  • An alternative al-forno recipe would be to pre cook the paccheri for half the cooking time., then drain and cool for 5 minutes. Arrange facing upwards in a deep baking dish and stuff with the ragù and a little mozzarella. Top with Parmigiano Reggiano, fontina cheese or a few dollops of ricotta cheese. and bake in a 400ºF/200ºC oven for 20-30 minutes.

Nutrition Information

Calories 496kcal (25%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 16g (80%) Trans Fat 1g (50%) Cholesterol 104mg (35%) Sodium 1289mg (54%) Potassium 703mg (15%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1639IU (33%) Vitamin C 13mg (14%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 11g 4%
Protein 26g 52%
Fat 32g 49%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 104mg 35%
Sodium 1289mg 54%
Potassium 703mg 15%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1639IU 33%
Vitamin C 13mg 14%
Calcium 73mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.