🍝 Paccheri with Neapolitan ragù

Name: Paccheri with Neapolitan ragù
Total time: 240 min
Yield: 4
Cuisine: Italy · Naples, Campania
Ingredients: 320 g paccheri; 400 g beef chuck, in large pieces; 300 g pork ribs or shoulder; 1 onion, finely chopped; 150 ml red wine; 1.2 kg tomato passata; 2 tbsp olive oil, salt; Fresh basil

Origin: Italy · Naples, Campania

630kcal

per serving · 350 g

180kcal

per 100 g

33 gProtein9.5 g / 100 g

24 gFat7 g / 100 g

77 gCarbs22 g / 100 g

Paccheri are wide, short tubes of durum wheat pasta from Campania, and here they are dressed with Neapolitan ragù — a dark tomato sauce cooked for hours with large pieces of beef and pork, onion and red wine. The meat flavours the sauce and is often served separately as a second course. The thick pasta tubes catch plenty of sauce in every bite.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: paccheri pasta

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

paccheri pastabeefporktomatoonionred wine

Recipe

4 servings240 min

Ingredients

320 g paccheri
400 g beef chuck, in large pieces
300 g pork ribs or shoulder
1 onion, finely chopped
150 ml red wine
1.2 kg tomato passata
2 tbsp olive oil, salt
Fresh basil

Method

Brown the beef and pork in oil in a heavy pot, add the onion and cook until soft.
Pour in the wine and let it evaporate, then add the passata and a little water.
Cover partly and simmer on the lowest heat for 3–4 hours, stirring now and then, until thick and dark.
Cook the paccheri in salted water until al dente and toss with the sauce; serve the meat separately or alongside.
Finish with basil.

How to make it lighter

Serve the pasta with plenty of sauce but only a small piece of the meat.
Use lean beef and trim the pork to cut fat.
Keep the pasta to about 80 g dry per person and add a large salad.

History

Neapolitan ragù is a Sunday-lunch tradition in Naples, slowly simmered for many hours, and it differs from Bolognese in using whole cuts of meat rather than mince. Paccheri belong to the long pasta-making tradition of the Naples area, including the town of Gragnano.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →