Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, paccheri al ragú napoletano (pasta with a ragú sauce from naples). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
An Italian recipe for pasta sauce made with slow cooked veal, garlic, tomatoes and herbs. Serve with wide pasta tubes such as paccheri. Transfer some of the sauce into a large serving bowl.
Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook paccheri al ragú napoletano (pasta with a ragú sauce from naples) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples):
- Make ready 500 g Steak mince
- Prepare Dried Paccheri pasta
- Prepare 200 g grated mozzarella cheese
- Get 2 Tins chopped Italian tomatoes
- Make ready 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Take Pinch Dried basil
- Prepare Pinch Dried oregano
- Make ready Pinch Salt & pepper
- Prepare Pinch sugar to offset the sharpness of the tomatoes
When the pasta is cooked, save. Ragù Napoletano is one of the great dishes of Campania, and perhaps encapsulates the spirit of Italian cooking better than any other. The meat and a little of the sauce can be reserved for the main course. Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples).
Instructions to make Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples):
- Bring to the boil a large pot of salted water.Preheat oven to 180c.In a frying pan (I always use a chefs wok) gently soften the onions and garlic being careful not to burn.Start browning the mince.
- While the mince is browning,par boil the Paccheri Pasta until al-dente,drain and leave to go cold on a tray making sure the pasta is separated and not sticking to each other.Add your herbs and tomatoes to the mince and simmer gently until cooked.
- In a round spring loaded cake tin line the bottom with foil just in case the sauce may leak a little.After checking the ragu for seasoning and adjusting the sharpness of the tomatoes with a little sugar,it’s time to assemble.
- Evenly Place a layer of your ragu to the bottom of your tin,then assemble your Paccheri,upright around the tin until full.In each Paccheri tube half fill with your grated mozzarella (don’t worry about being precise or tidy) then cover with your ragu sauce and finish with a handful of mozzarella.
- Bake in the oven until golden,leave to cool before removing from the tin and serve with a side salad. All the best and enjoy 😉
I'm going to get slaughtered by my Italian friends and much more knowledgeable Chefs than I am. Paccheri is a type of pasta traditionally used in Neapolitan cuisine. Paccheri served with a slow cooked, two meat ragu sauce. This Neapolitan-Style Italian meat sauce (Ragù Napoletano) recipe is ideal to combine with Paccheri pasta, a Neapolitan traditional pasta. · Making Monday better with this Roasted Lemon Artichoke and Browned Butter Pasta. Download Now. saveSave Paccheri Al Ragu Napoletano (Estofado de Carne Nap.
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