Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes.
- 2
Add the minced garlic and cook for an additional 1 minute until fragrant.
- 3
Increase the heat to medium-high and add the ground beef and nduja sausage. Cook until the meat is browned, breaking it apart with a spoon.
- 4
- 5
Stir in the crushed tomatoes, salt, and black pepper. Reduce heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
- 6
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the paccheri and cook according to package instructions until al dente, usually about 10-12 minutes.
- 7
Reserve 1 cup of pasta cooking water, then drain the pasta.
- 8
Combine and Serve
Add the drained paccheri to the sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- 9
Serve the paccheri bolognese hot, topped with grated pecorino cheese and fresh basil for garnish.
