Paccheri Al Re Di Napoli Al Ragu Napoletano Recipe
Make Paccheri Al Re Di Napoli Al Ragu Napoletano Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ragù Napoletano (slow-cooked meat ragù)
Paccheri and finishing
Method
Ragù Napoletano (slow-cooked meat ragù)
- 1
Prepare soffritto and render pancetta
Heat a heavy-bottomed pot or Dutch oven over medium heat and add 3 tbs extra-virgin olive oil. Add the diced pancetta or guanciale and cook until fat renders and edges are golden, about 4–5 minutes. Add the finely chopped onion, carrot, and celery and sweat gently, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the crushed garlic and cook 1 minute until fragrant.
- 2
Brown the meats
Increase heat to medium-high. Add the coarsely chopped beef and pork and the loose sausage meat. Season lightly with 1 tsp freshly ground black pepper and 1 tsp of the salt. Brown the meat, turning pieces so they get color but do not cook through, about 8–10 minutes. This step builds flavor for the ragù.
- 3
- 4
Deglaze with wine
Add 150 ml dry white wine and scrape any brown bits from the bottom of the pot. Allow the wine to reduce by about half, about 6–8 minutes.
- 5
Add tomatoes and seasonings
Stir in the crushed San Marzano tomatoes (800 g) and 2 tbs tomato paste, mixing until combined. Add bay leaves, torn basil leaves, 1 tsp dried oregano, remaining 1 tsp salt, and 0.5 tsp caster sugar if using. Bring the mixture to a very gentle simmer; it should barely bubble.
- 6
Long, slow simmer
Reduce heat to the lowest setting, cover the pot partially with the lid (leave a small gap), and simmer gently for 2 to 3 hours, stirring every 20–30 minutes to prevent sticking. If the ragù becomes too thick, add a few tablespoons of hot water. The finished ragù should be glossy, deeply flavored, and the meat very tender and falling apart. Remove bay leaves and adjust seasoning with salt and freshly ground black pepper to taste.
- 7
Finish ragù
If you prefer a slightly smoother sauce, gently break larger meat chunks with the back of a wooden spoon or use a hand masher — keep some texture. Taste and correct seasoning. Keep ragù warm while you cook the pasta.
Paccheri and finishing
- 8
Bring water to a boil
Bring about 1 liter (1000 ml) of pasta cooking water to a vigorous boil in a large pot. Add 1 tbs coarse salt.
- 9
Cook paccheri
Add 400 g paccheri to the boiling water and cook according to package instructions until al dente — usually 9–12 minutes depending on thickness. Stir gently in the first minute and occasionally to prevent sticking. Reserve about 1 cup (240 ml) of pasta cooking water before draining (you can reserve slightly less; the recipe lists 1000 ml water total so plan to save 240 ml).
- 10
Combine pasta with ragù
Return the drained paccheri to the pot or a wide sauté pan over low heat. Add 3–4 generous ladlefuls (about 200–240 ml) of warm ragù and 3–4 tbs of the reserved pasta water to loosen the sauce. Gently toss the pasta with the ragù so each tube is coated and some ragù fills the hollow centers of the paccheri. Add additional pasta water as needed to reach a glossy sauce that clings to the pasta, but avoid making it soupy.
- 11
Add cheese and finish
Remove from heat. Sprinkle about 80 g of the grated Pecorino or Parmigiano-Reggiano over the pasta and toss gently to combine. If the sauce needs more silkiness, add 1–2 tbs extra-virgin olive oil and another splash of pasta water. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
- 12
Plate and garnish
Divide the paccheri among 4 warm plates. Spoon additional ragù on top and into the paccheri tubes as desired. Finish each serving with a final grating of cheese (about 5 g per plate), torn fresh basil leaves, a drizzle of 2 tsp extra-virgin olive oil over the plates, and a crack of black pepper. Serve immediately.