Paccheri Recipe

Prep and sear

Season beef cheeks generously with 2 tsp salt and 1 tsp freshly ground black pepper. Heat a heavy Dutch oven or braising pot over medium-high heat and add 3 tbsp olive oil and 1 tbsp butter. When fat is shimmering, sear cheeks in batches until deeply browned on all sides, about 4–5 minutes per side. Transfer seared cheeks to a plate and set aside.

Sweat mirepoix

Reduce heat to medium. Add diced onion, carrot and celery (about 2 cups total) to the pot. Cook, stirring, until softened and beginning to color, 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes to caramelize the paste.

Deglaze and build braising liquid

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom; simmer until reduced by half, about 4–6 minutes. Add the 800 g Bianco DiNapoli tomatoes (crush by hand if whole) and 750 ml beef stock. Add 2 bay leaves, 3 thyme sprigs and 1 rosemary sprig. If tomatoes taste very acidic, stir in 1/2 tsp sugar. Bring to a gentle simmer.

Braise slowly

Return seared cheeks to the pot so they are mostly submerged. Cover with a lid and transfer to a preheated 160°C (325°F) oven, or keep at a low simmer on the stovetop. Braise until meat is fork-tender and easily shredded, 3 to 3½ hours.

Remove and reduce sauce

Take the cheeks from the braising liquid. Strain the cooking liquid into a saucepan, pressing solids to extract flavor. Discard solids and return liquid to heat. Simmer over medium-high heat until reduced to about 350 ml, a thicker, glossy sauce (about 15–25 minutes). Season to taste with salt and pepper. Shred the beef cheeks with two forks and set aside, reserving the reduced braising liquid for finishing the pasta.

Rehydrate morels

Place 40 g dried morels in a bowl and cover with 300 ml hot water. Let soak 20–30 minutes until plumped. Reserve soaking liquid by straining through a fine mesh and set both morels and strained liquid aside (use liquid later to enhance sauce).

In a small skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 tbsp minced shallot and sauté until translucent, about 1–2 minutes. Add rehydrated morels and sauté until they begin to color, 3–4 minutes. Deglaze with 2 tbsp dry white wine and allow to reduce slightly. Add 1–2 tbsp of the reserved morel soaking liquid if additional moisture is needed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 400 g paccheri and cook until al dente according to package directions, usually 10–12 minutes. Reserve 1 cup pasta cooking water before draining.

Combine pasta and sauce

In a wide sauté pan large enough for the pasta, warm the 350 ml reduced braising liquid and 1 tbsp extra-virgin olive oil over medium heat. Add shredded braised beef (about 600 g) and toss to combine and heat through. Add the drained paccheri to the pan. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to reach a silky, clingy consistency. Stir in 1 cup grated Parmigiano-Reggiano and 2 tbsp chopped parsley, tossing until cheese melts and sauce coats the pasta.

Plate and finish

Divide paccheri between serving plates. Top each portion with sautéed morels. Spoon any extra reduced braising liquid over the top. Finish with an extra sprinkling of Parmigiano and a drizzle of extra-virgin olive oil if desired. Serve immediately.