Hearty Paccheri with Neapolitan Ragù🍖 Main

Name: Hearty Paccheri with Neapolitan Ragù
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8 servings
Ingredients: 3 tbsp olive oil; 1 1/3 lb chuck roast; 2 italian pork sausages (sweet or spicy); 4 pork ribs; 1 bunch basil; 1 stem sage (about 5 leaves); 1 onion, diced; 2 sticks celery, diced; 1 carrot, large, diced; 3 garlic cloves, chopped or bruised and left whole; 3 cups dry red wine (Chianti preferably); 2 lb tomato polpa or whole San Marzano tomatoes (2 large cans); 2 cups stock (beef or chicken); 1 cheese rind from Parmigiano Reggiano or Pecorino (optional); 1 tsp sugar; 2 tsp sea salt; black pepper, freshly ground; paccheri pasta (about 2 oz per person, uncooked weight)

This robust tomato-based meat sauce showcases beef, pork ribs, and sweet Italian sausage—a cherished culinary treasure from Italy's Campania region.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 240 minServes: 8

italian pasta meat sauce slow-cooked comfort food beef pork

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Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This hearty paccheri with neapolitan ragù follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. Save a cup of starchy pasta water before draining — it is the secret weapon for building a sauce that clings to every strand rather than pooling at the bottom of the bowl.

A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.

Ingredients

For the Neapolitan Ragù

3 tbsp olive oil
1 1/3 lb chuck roast
2 italian pork sausages (sweet or spicy)
4 pork ribs
1 bunch basil
1 stem sage (about 5 leaves)
1 onion, diced
2 sticks celery, diced
1 carrot, large, diced
3 garlic cloves, chopped or bruised and left whole
3 cups dry red wine (Chianti preferably)
2 lb tomato polpa or whole San Marzano tomatoes (2 large cans)
2 cups stock (beef or chicken)
1 cheese rind from Parmigiano Reggiano or Pecorino (optional)
1 tsp sugar
2 tsp sea salt
black pepper, freshly ground

For the Pasta

paccheri pasta (about 2 oz per person, uncooked weight)

Nutrition (Per 8 servings)*

496

Calories

26g

Protein

11g

Carbs

32g

Fat

Fiber

1289mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Making the Neapolitan Ragù

In a large dutch oven or pan, heat the oil over a medium heat until hot. In batches, add the meat and brown on all sides for 2-3 minutes per side.
Remove the meat from the pan and set aside.
Add the onion, carrot, celery, garlic, basil and sage and sautée gently for 5 minutes until the onion softens.
Pour in the red wine and let it sizzle for a minute or two before pouring in the tomato and stock. Stir well and add the sugar, salt and pepper. If using, add the cheese rind at this stage too.
Bring this to a simmer then return all the meat to the pan. Reduce the heat to very low and cover. The sauce should be simmering very gently. Cook for 3 hours, stirring once or twice.
Remove the lid and take out the meat and place in a bowl to cool slightly. Fish out the basil and sage stems and the cheese rind and discard.
If there's a pool of oil on top, you may want to spoon off a little - it depends how fatty your meat was.
Turn up the heat slightly and let the sauce bubble gently for 20-30 minutes to reduce the sauce until thick.
Optional Step: Remove the pan from the heat and using a stick blender, blend the sauce until smooth.
Shred the meat, discarding any bones or fatty parts. Mash the sausages with a fork and then add all this back into the pan.

Making the Pasta

Cook the paccheri pasta to the packet instructions in a big pan of salted water. Just before it's finished cooking, remove a cup or two of the pasta water. Drain the pasta.
Toss the pasta back into the drained pan and then spoon over 5-6 generous spoonfuls of the ragu. Add about 1/2-1 cup of pasta water to thin out the sauce, more if needed.
Serve in bowls dusted generously with finely grated Parmigiano Reggiano or Pecorino cheese and a little black pepper if the fancy takes you.