Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) recipe

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  • Ingredients
  • Meat and poultry
  • Beef

An Italian recipe for pasta sauce made with slow cooked veal, garlic, tomatoes and herbs. Sprinkle with Parmesan cheese and enjoy hot!

London, England, UK

9 people made this

IngredientsServes: 4

  • 3 (400g) tins peeled plum tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 onion, chopped
  • 450g veal rump steaks
  • 235ml red wine
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 2 teaspoons salt, or to taste
  • 1 teaspoon pepper
  • 350g paccheri or penne pasta
  • Grated Parmesan cheese, to serve

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Combine the three tins of tomatoes in a bowl and then puree them with a hand held blender. Set aside.
  2. Heat the olive oil in a large pot over medium high heat. Brown the veal on all sides; remove and set aside. Add the onions, stirring frequently until caramelised.
  3. Add the red wine to deglaze the pan. Continue cooking until the wine has evaporated. Add the chopped garlic, pureed tomatoes, salt, pepper, parsley and basil; bring to the boil.Add the veal back in and lower the heat. Place a lid on top, although don't completely cover; simmer the sauce for about three hours over low heat, stiring occasionally.
  4. When the veal is tender, carefully remove it from the sauce and transfer it to a cutting board. Cut it into small pieces and add back into the sauce.
  5. Fill a large pot with water and add salt; bring to the boil. Add pasta and cook until al dente, about 10 - 12 minutes. Drain.
  6. Transfer some of the sauce into a large serving bowl. Add the paccheri pasta and some more sauce; mix together. Serve with grated Parmesan.


Use 2 (680g) jars of passata to skip the step of having to puree the roma tomatoes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

DELICIOUS! Guys, I am from Naples and I know what I am talking about: Paccheri al Ragù Napoletano made by Erinn is not just a pasta recipe, it is a masterpiece that deserves a copyright. Erinn knows the secrets of the Italian cuisine like nobody else does and her cooking skills are fully and magically brought in this recipe. Also the various tips she offers in terms of cooking time, mix of ingredients and cooking process helped me a lot!-24 Jul 2012

The Ultimate List Of Types of Pasta

Pasta–who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta, each with their own special flavor profile, culinary application and even regional origin. But how did pasta actually came to be?


Ingredients for 8 persons:

1 large slice of brisket (#2) not too thick.

2 large Vidalia onions – sliced

6 tablespoons of extra virgin olive oil

2 tablespoon butter (I use butter-oil combination as substitute for lard)

1 tablespoon tomato paste

1 tablespoon raisins – previously soaked in water

½ cup freshly grated Parmiggiano Reggiano

1 clove of garlic finely chopped

First prepare the braciola: lay the slice of meat on a chopping board, season with salt and pepper. Add parsley (hand-chopped), pine nuts, raisins, and grated cheese. Roll-up the meat and tie with cooking twine.

Season the rest of the meat with salt and pepper. Tie the large pieces with cooking twine to keep the shape.

In a large pot heat the oil and melt the butter. Add the sliced onions and the meat at the same time.

On medium heat let the meat brown and the onion soften until almost disappear. To achieve a perfect result you must tend to each step with care. During this first step you must be vigilant, don’t let the onion dry, stir with a cucchiaia (wooden spoon) and start adding wine if necessary to keep moist and facilitate the melting of the onions.

Once the onions have dissolved and the meat has browned, add the tomato paste and a little wine to dissolve it. Stir and combine the ingredients. Let cook slowly for 10 minutes.

Time to add the tomatoes pureed, season with salt and black pepper and stir.

Cover the pot but leave the lid ajar, you can place a wooden spoon under the lid. The sauce must cook very slowly for at least 3-4 hours.

Remember, as they say in Naples, the sauce must “pippiare”.

Pippiare . . . can you see the tiny bubbles?

After 2 hours add few leaves of basil and continue cooking.

IMPORTANT: Half way through, don’t forget to dip a piece of bread into the sauce and have your first taste of heaven!

During these 3-4 hours you must keep tending to the ragú, stirring once in awhile and making sure that it doesn’t stick to the bottom.

The sauce, as I mentioned can be use as condiment for different kind of pastas. This sauce is also used in the preparation of the lasagna napoletana and the parmigiana di melanzane (eggplant parmigiana).

On this particular occasion, I used my ragú to make fusilli e strascicati al tegamino – my husband had just returned from Italy and brought me back these fresh homemade pasta. See in pictures the steps and final product.


Fusilli and Strascicati directly from Italy!

Casoncelli come from the town of Bergamo in Lombardy, a region of Northern Italy. This large filled pasta is typically made with fresh pasta folded over meat or a mixture of meat, cheese, raisins, or other ingredients and pressed together to resemble wrapped candy. It is usually topped with a simple sauce of melted butter, pancetta, and sage leaves.

So, tell us: Did we miss a pasta? Which type of pasta is your favorite? How do you prepare it? Let us know in the comments!

Watch the video: Lasagne Bolognese με κόκκινη σάλτσα Basilico (December 2021).