Italian · Dinner
Braised Beef Pasta with Tomato Ragù
Paccheri al Ragù Napoletano
A Sunday Neapolitan ragù of beef braised whole in tomato and red wine for hours until tender, the rich gravy tossed through wide paccheri tubes and finished with grated pecorino.
$
15 minsPrep
180 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
585Calories
38gProtein
22gFat
52gCarbs
7gSugar
3gFiber
720mgSodium
75mgChol
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Instructions
1
Prep
Pat beef dry and season all over with salt and pepper. Finely chop onions and crush garlic cloves. Tear basil. Measure red wine, tomato passata, beef stock, and have bay leaves ready.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef on all sides, 8 minutes total, until deeply coloured. Lift out and set aside.
3
Saute
Reduce heat to medium. Add onions and garlic, cook 6 minutes until soft and golden. Stir in tomato paste, cook 1 minute until darkened.
4
Build
Pour in red wine, simmer 3 minutes scraping browned bits, until reduced by half. Add tomato passata, beef stock, bay leaves, sugar, half the basil, and browned beef with resting juices. Bring to a simmer.
5
Braise
Reduce heat to lowest setting, cover partially, cook 2 hours 30 minutes, turning beef every 30 minutes until fork-tender and sauce thick and glossy. Shred beef coarsely; return half to sauce. While meat braises, boil 4L salted water, cook paccheri 13 minutes until al dente. Reserve 160ml pasta water and drain.
6
Finish
Toss drained paccheri into ragù with 4 tbsp pasta water. Cook over low heat 1 minute to coat. Discard bay leaves.
7
Plate
Transfer to bowls, top with remaining basil and grated Pecorino Romano. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef chuck
- 2 small yellow onions
- 4 garlic cloves
- 240ml (1 cup) dry red wine
- 600g (21.2 oz) tomato passata
- 2 tbsp tomato paste
- 300ml (1 1/4 cup) beef stock
- 4 tbsp olive oil
- 2 small bay leaves
- 16g (small handful) fresh basil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 1 pinch sugar
- 200g (7.1 oz) dried paccheri
- 40g (1.4 oz) Pecorino Romano