Paccheri Bolognese Recipe
Large rigatoni with traditional veal, pork, and beef bolognese
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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente.
- 2
Drain the Pasta
Once cooked, drain the pasta and set aside, reserving a cup of pasta water for later use.
Preparing the Bolognese Sauce
- 3
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- 4
Brown the Meats
Add ground veal, pork, and beef to the skillet. Cook until browned, breaking the meat apart with a spoon, about 8-10 minutes.
- 5
Add Tomato Paste and Wine
Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and let it simmer until reduced by half.
- 6
- 7
Simmer the Sauce
Reduce the heat to low, cover, and let the sauce simmer for 30-40 minutes, stirring occasionally. If the sauce thickens too much, add some reserved pasta water to reach desired consistency.
Combining and Serving
- 8
Combine Pasta and Sauce
Once the bolognese sauce is ready, add the cooked paccheri pasta to the skillet. Toss gently to coat the pasta with the sauce.
- 9
Garnish and Serve
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
