Large pasta tubes with Neapolitan beef sauce

Large pasta tubes with Neapolitan beef sauce

Paccheri con ragu alla Napoletana

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Hardly a family Sunday passes in Campania without a Neapolitan ragu being cooked and eaten for lunch. Probably derived from the French ragout, which is slightly different (more a stew than a sauce), the Neapolitans have made this majestic dish their own. It is not just a sauce for pasta, but an entire meal, and the Neapolitans are very fussy about the cut of beef chosen to make the braciola (a stuffed piece of beef similar to the beef olive). They use scamone, rump of beef.

Ingredients

Quantity Ingredient
400g dried paccheri pasta
60g parmesan, freshly grated
salt and pepper, to taste

Braciole

Quantity Ingredient
4 large thin slices rump beef
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon raisins
1 garlic clove, peeled and crushed
20g parmesan, freshly grated
1 tablespoon pine kernels

Sauce

Quantity Ingredient
60ml olive oil
1 onion, peeled and finely sliced
50ml dry white wine
800g canned crushed tomatoes
2 tablespoons tomato paste

Method

  1. For the braciole, lay the slices of beef flat on a board. In a bowl, mix the parsley, raisins, garlic, Parmesan, pine kernels and some salt and pepper. Divide into four portions and spread onto the beef slices. Roll these up and fix either with a wooden toothpick or bind with kitchen string.
  2. For the sauce, put the oil in a pan and fry the onion until softened, about 4–5 minutes. Add the beef braciole and fry to brown on eachside. Add the wine and let the alcohol evaporate for a few minutes, then add the tomatoes and the tomato paste. Stir well and let the mixture cook slowly at first, covered with the lid until boiling, then reduce the heat to a minimum. Add a little water if necessary. Cook for 11/2 hours, uncovered, until the braciole are very tender. Turn this occasionally, and stir the sauce. Add salt and pepper to taste.
  3. Cook the pasta in plenty of boiling salted water for about 10 minutes or until al dente. Drain the pasta and mix with some of the sauce. Serve each portion of pasta with some of the sauce and some grated Parmesan, and then serve the braciole separately, either sliced or whole, as a second course. Sunday lunch is done!

Alternatives

  • You could use rigatoni, vermicelli, fusilli or maccheroni instead of the paccheri.
Tags:
Antonio
Carluccio
pasta
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