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Paccheri al Ragù

Paccheri al Ragù

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A rich and hearty Italian pasta dish featuring wide paccheri noodles enveloped in a slow-simmered beef and tomato ragù, finished with fresh herbs and grated Parmigiano-Reggiano.

Why You’ll Love This Recipe

  • Authentic Italian Flavor: The combination of ground beef, aromatic vegetables, and a robust tomato sauce captures the essence of traditional Italian cuisine.

  • Satisfying and Hearty: The substantial paccheri pasta pairs perfectly with the thick ragù, making for a deeply satisfying meal.

  • Versatile for Occasions: Ideal for both casual family dinners and more formal gatherings.

  • Make-Ahead Friendly: The ragù can be prepared in advance, allowing flavors to develop further over time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 12 oz (340g) paccheri pasta

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 2 garlic cloves, minced

  • 1 lb (450g) ground beef

  • 2 tablespoons tomato paste

  • 1/2 cup dry red wine

  • 1 can (14 oz) crushed tomatoes

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/4 cup whole milk or cream

  • Fresh parsley, chopped, for garnish

  • Freshly grated Parmigiano-Reggiano

Directions

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5–7 minutes until softened.

  2. Add ground beef and cook until browned, breaking it up with a spoon.

  3. Stir in tomato paste and cook for 1–2 minutes. Pour in red wine and let it simmer until mostly reduced.

  4. Add crushed tomatoes, oregano, salt, black pepper, and red pepper flakes if using. Stir and bring to a simmer.

  5. Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.

  6. Stir in the milk or cream and simmer for another 5 minutes.

  7. While the sauce is finishing, cook paccheri in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.

  8. Toss cooked pasta with ragù, adding reserved water a little at a time to loosen the sauce as needed.

  9. Serve hot, garnished with fresh parsley and grated Parmigiano-Reggiano.

Servings and Timing

  • Yield: 4 servings

  • Preparation Time: 15 minutes

  • Cooking Time: 45 minutes

  • Total Time: Approximately 1 hour

Variations

  • Meat Blend: Combine ground beef with ground pork or sausage for a more complex flavor.

  • Vegetarian Option: Substitute meat with lentils or a plant-based meat alternative.

  • Spicy Kick: Increase red pepper flakes or add a diced chili for added heat.

  • Herb Infusion: Incorporate fresh basil or thyme for additional aromatic depth.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freeze the ragù separately for up to 3 months. Thaw in the refrigerator before reheating.

  • Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce if necessary.

FAQs

Can I use a different type of pasta?

Yes, while paccheri is traditional, rigatoni or penne can also be used.

Is it necessary to use red wine?

Red wine adds depth to the sauce, but you can substitute with beef broth if preferred.

Can I make the ragù ahead of time?

Absolutely. The flavors often improve when the sauce is made a day in advance.

What can I use instead of Parmigiano-Reggiano?

Grana Padano or Pecorino Romano are suitable alternatives.

How do I prevent the pasta from sticking together?

Ensure you stir the pasta occasionally while cooking and toss it with the sauce immediately after draining.

Can I add vegetables to the ragù?

Yes, mushrooms, zucchini, or bell peppers can be added for extra nutrition.

What is the purpose of adding milk or cream?

It softens the acidity of the tomatoes and adds richness to the sauce.

Is this dish suitable for children?

Yes, it’s generally kid-friendly. You may want to omit the red pepper flakes for a milder flavor.

Can I use fresh tomatoes instead of canned?

Yes, but ensure they are peeled and cooked down to achieve the desired consistency.

How do I know when the ragù is ready?

The sauce should be thickened, and the flavors well-developed after simmering.

Conclusion

Paccheri al Ragù is a quintessential Italian comfort dish that brings together hearty pasta and a robust meat sauce. Its rich flavors and satisfying texture make it a favorite for many. Whether you’re preparing it for a family dinner or a special occasion, this dish is sure to impress.

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Paccheri al Ragù

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  • Author: Emma Delaney
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Halal
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Description

Rich and hearty Italian pasta dish made with wide paccheri noodles coated in a slow-simmered beef and tomato ragù, finished with fresh herbs and grated Parmigiano-Reggiano.

Ingredients

Units Scale
  • 12 oz (340g) paccheri pasta
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 lb (450g) ground beef
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 can (14 oz) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup whole milk or cream
  • Fresh parsley, chopped, for garnish
  • Freshly grated Parmigiano-Reggiano

Instructions

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5–7 minutes until soft.
  2. Add ground beef and cook until browned, breaking it up with a spoon.
  3. Stir in tomato paste and cook for 1–2 minutes. Pour in red wine and let it simmer until mostly reduced.
  4. Add crushed tomatoes, oregano, salt, black pepper, and red pepper flakes if using. Stir and bring to a simmer.
  5. Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.
  6. Stir in the milk or cream and simmer for another 5 minutes.
  7. While the sauce is finishing, cook paccheri in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
  8. Toss cooked pasta with ragù, adding reserved water a little at a time to loosen the sauce as needed.
  9. Serve hot, garnished with fresh parsley and grated Parmigiano-Reggiano.

Notes

  • Use high-quality ground beef for best flavor and texture.
  • Simmering the sauce uncovered helps concentrate flavors.
  • Paccheri can be substituted with rigatoni or other large tubular pasta.
  • Milk or cream adds richness and balances acidity in the tomato sauce.

Nutrition

  • Serving Size: 1 plate
  • Calories: 620
  • Sugar: 8g
  • Sodium: 580mg
  • Fat: 26g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg

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