Paccheri Bolognese Recipe
A classic Italian pasta dish featuring paccheri, a type of tubular pasta originating from Campania, paired with a rich and meaty bolognese sauce.
Ingredients
- ●12 oz paccheri pastatubular pasta
- ●1 lb ground beef80/20 lean to fat ratio
- ●1 medium onionchopped
- ●1 medium carrotchopped
- ●2 stalks celerychopped
- ●3 cloves garlicminced
- ●2 tbsp tomato pasteunsweetened
- ●28 oz canned crushed tomatoessan marzano
- ●1 cup red winedry
- ●1 cup beef brothlow sodium
- ●1 cup parmesan cheesegrated
- ●1 tsp saltkosher
- ●1 tsp black pepperfreshly ground
Instructions
- 1
1. Bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente.
- 2
2. In a large skillet, heat 2 tbsp of olive oil over medium heat and cook the ground beef until browned, breaking it up with a spoon as it cooks.
- 3
3. Add the chopped onion, carrot, and celery to the skillet and cook until the vegetables are tender, about 5 minutes.
- 4
4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 5
5. Add the tomato paste to the skillet and cook for 1-2 minutes, until fragrant.
- 6
6. Add the canned crushed tomatoes, red wine, and beef broth to the skillet and stir to combine.
- 7
7. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
- 8
8. Stir in the grated parmesan cheese and season the sauce with salt and black pepper to taste.
- 9
9. Reserve 1 cup of pasta water and then drain the cooked paccheri.
- 10
10. Add the cooked paccheri to the skillet with the bolognese sauce and toss to combine, adding some reserved pasta water if the sauce seems too thick.
- 11
11. Serve the paccheri hot, topped with additional parmesan cheese if desired.