Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples)
- 3 (400g) tins peeled plum tomatoes
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, chopped
- 1/2 onion, chopped
- 450g veal rump steaks
- 235ml red wine
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 2 teaspoons salt, or to taste
- 1 teaspoon pepper
- 350g paccheri or penne pasta
- Grated Parmesan cheese, to serve
Prep:15min › Cook:3hr › Ready in:3hr15min
- Combine the three tins of tomatoes in a bowl and then puree them with a hand held blender. Set aside.
- Heat the olive oil in a large pot over medium high heat. Brown the veal on all sides; remove and set aside. Add the onions, stirring frequently until caramelised.
- Add the red wine to deglaze the pan. Continue cooking until the wine has evaporated. Add the chopped garlic, pureed tomatoes, salt, pepper, parsley and basil; bring to the boil. Add the veal back in and lower the heat. Place a lid on top, although don't completely cover; simmer the sauce for about three hours over low heat, stiring occasionally.
- When the veal is tender, carefully remove it from the sauce and transfer it to a cutting board. Cut it into small pieces and add back into the sauce.
- Fill a large pot with water and add salt; bring to the boil. Add pasta and cook until al dente, about 10 - 12 minutes. Drain.
- Transfer some of the sauce into a large serving bowl. Add the paccheri pasta and some more sauce; mix together. Serve with grated Parmesan.
Use 2 (680g) jars of passata to skip the step of having to puree the roma tomatoes.
DELICIOUS! Guys, I am from Naples and I know what I am talking about: Paccheri al Ragù Napoletano made by Erinn is not just a pasta recipe, it is a masterpiece that deserves a copyright. Erinn knows the secrets of the Italian cuisine like nobody else does and her cooking skills are fully and magically brought in this recipe. Also the various tips she offers in terms of cooking time, mix of ingredients and cooking process helped me a lot! - 24 Jul 2012