Paccheri con Ragú Recipe
Gragnano large rigatoni with ragú of beef braciola, sausage, meatball, tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
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.
Cook the Pasta
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.
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.
