Paccheri al Ragù Napoletano

Paccheri tossed with a three-hour Neapolitan ragù made from slow-braised pork ribs, beef, and San Marzano tomatoes. A classic Sunday first course from Campania.

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Prep Time 25

Cook Time 3 15

Total Time 3 40

Servings: 6 servings

Calories: 680

Ingredients Method Notes

Ingredients

For the ragù

3 tbsp olive oil or lard / strutto for a more traditional base
1 large brown onion, finely sliced
1 celery stalk, finely chopped
1 small carrot, finely chopped
600 g bone-in pork spare ribs left whole
400 g beef top round, thinly sliced for braciole about 4 to 6 thin slices
150 ml dry red wine Aglianico or any full-bodied southern Italian red
1.2 kg whole canned San Marzano tomatoes crushed by hand before adding, from 2 x 400 g cans plus one 400 g can
2 tbsp tomato paste
6 to 8 fresh basil leaves added whole
to taste fine sea salt
to taste black pepper

For the braciole filling

40 g pecorino romano, grated
2 tbsp pine nuts
2 tbsp raisins
2 garlic cloves, minced
2 tbsp flat-leaf parsley, chopped
to taste fine sea salt and black pepper

For the pasta

500 g dry paccheri rigati or rigatoni as a substitute
1 tbsp coarse sea salt for the pasta water
80 g aged Parmigiano-Reggiano or pecorino romano, grated to serve
a few leaves fresh basil to finish

Method

Make the braciole

Lay the beef slices flat on a board. Mix together the pecorino, pine nuts, raisins, garlic, and parsley in a small bowl.
Spread a thin layer of filling over each beef slice, leaving a 1 cm border. Roll tightly and secure each roll with kitchen twine or a toothpick at each end.

Build the ragù base

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Season the pork ribs and braciole with salt and pepper.
Add the pork ribs and sear for 3 to 4 minutes per side until deeply browned. Remove and set aside. Sear the braciole rolls for 2 minutes per side until browned all over. Remove and set aside.
Reduce heat to medium-low. Add the sliced onion, celery, and carrot to the same pot with the remaining fat. Cook for 8 to 10 minutes, stirring often, until the onion is pale and soft but not colored.
Add the tomato paste and stir it into the soffritto for 2 minutes until it darkens slightly.
Pour in the red wine and scrape up any browned bits from the pot base. Let it bubble for 2 minutes until the wine smell softens.

Slow simmer the ragù

Add the crushed San Marzano tomatoes and stir to combine. Nestle the pork ribs and braciole back into the pot. Tuck in the basil leaves.
Bring to a gentle boil, then reduce heat to the lowest possible setting. Place the lid slightly ajar. Simmer for 3 hours, stirring every 20 to 30 minutes, until the sauce is deep rust-red and the ribs fall from the bone.
After 3 hours, taste and adjust salt. Carefully remove the pork ribs and braciole with tongs and set aside covered with foil. Remove and discard the wilted basil. The sauce should be thick but pourable.

Cook and dress the paccheri

Bring a large pot of water to a rolling boil. Add the coarse salt and cook the paccheri for 2 minutes less than the package instruction states.
Reserve 200 ml of pasta cooking water before draining. Drain the paccheri through a colander.
Transfer the drained paccheri to the pot with the ragù over medium heat. Add a ladleful of pasta water and toss well for 2 minutes until each tube is coated and the sauce clings.
Plate immediately with grated Parmigiano-Reggiano or pecorino and a few torn basil leaves. Serve the reserved pork ribs and braciole as a second course alongside sautéed greens or roasted potatoes.

Notes

The ragù is better made the day before: refrigerate overnight, skim any solidified fat from the surface, and reheat gently before cooking the pasta. The flavor deepens noticeably after resting.