Paccheri Recipe

Prepare aromatics

Heat a large heavy-bottomed saucepan over medium heat. Add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter. When butter melts, add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the chopped pancetta and cook 2–3 minutes until it renders some fat. Add the ground lamb to the pan in a single layer; leave undisturbed for 1–2 minutes to brown, then break up with a spoon and continue to cook until no longer pink, about 5 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Tomato base & deglaze

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom of the pan. Let the wine reduce by about half, 3–4 minutes.

Simmer sauce

Add the crushed canned tomatoes (14 oz), 1 cup stock, 1 cup whole milk, 1 tsp fresh thyme leaves, 1 tsp dried oregano, 1 bay leaf, and 1 tsp crushed red pepper flakes. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 35–45 minutes until the sauce thickens and flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaf before serving.

Finish sauce

If the sauce is too thin, increase heat and reduce for a few minutes to reach a saucy, spoonable consistency that will cling to paccheri. Keep warm on very low heat while you cook the pasta.

Cook paccheri

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 1 lb paccheri and cook until al dente according to package instructions, typically 11–13 minutes for dried paccheri—stirring occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained paccheri to the pot or a large sauté pan over medium-low heat. Add 2–3 ladles (about 1/2–3/4 cup) of the lamb Bolognese and 2–4 tbsp of the reserved pasta water as needed. Gently toss or stir to coat the paccheri, adding more sauce or pasta water until the sauce clings to the pasta and the consistency is creamy. Heat just until everything is warmed through, 1–2 minutes—do not overcook.

Plate and garnish

Divide paccheri among 4 warmed plates. Spoon additional lamb Bolognese over each portion. Drizzle each serving with about 1/2 tsp extra virgin olive oil. Tuck 3 fresh basil leaves into each portion (or chiffonade and sprinkle). Scatter shaved Parmigiano-Reggiano over the top (about 1/4 cup per plate). Finish with a light crack of fresh black pepper. Serve immediately.