Gragnano large rigatoni with ragú of beef braciola, sausage, meatball, tomato sauce

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Prepare the Sauce

Add the beef braciola, Italian sausage, and ground beef to the pot. Brown the meats on all sides.

Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Stir in the tomato sauce, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cover. Let it cook for at least 1 hour, stirring occasionally.

In a separate pot, bring salted water to a boil. Add the paccheri and cook according to package instructions, usually about 12-15 minutes, until al dente.

Cook the Pasta

Once cooked, drain the pasta and add it directly to the ragú sauce. Toss gently to combine.

Serve the paccheri con ragú topped with grated Parmesan cheese.

Paccheri pasta

Beef braciola

paccheri con ragú

Recipe information

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