🍝 Paccheri Bolognese
Paccheri Bolognese pairs large, smooth pasta tubes from southern Italy with a ragù in the Bologna style: minced beef and pork slowly cooked with a soffritto of onion, carrot and celery and a modest amount of tomato. The sauce is thick and meaty rather than saucy-red, and it clings to the inside and outside of the wide paccheri.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g paccheri
- 250 g minced beef
- 150 g minced pork
- 1 onion, 1 carrot and 1 celery stalk, finely diced
- 2 tbsp tomato paste and 300 g tomato passata
- 2 tbsp olive oil
- Salt, pepper
Method
- Soften the onion, carrot and celery in oil for 10 minutes.
- Add the beef and pork and cook until browned and crumbly.
- Stir in the tomato paste and passata with a splash of water, cover and simmer gently for 2 hours.
- Cook the paccheri until al dente and mix with the ragù.
How to make it lighter
- Use lean minced beef and less pork, or all beef.
- Keep the pasta to about 80 g dry per person.
- Add extra carrot and celery to the soffritto to stretch the sauce.
History
Ragù alla bolognese comes from Bologna, where it is traditionally served with fresh tagliatelle; a reference recipe was registered by the Bologna delegation of the Italian Academy of Cuisine in 1982. Serving it with dried shapes like paccheri is a modern, widespread variation.
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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 →