Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, paccheri al ragú napoletano (pasta with a ragú sauce from naples). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is something that I have loved my entire life.
Cut it into small pieces and add back into the sauce. Fill a large pot with water and add salt; bring to the boil. Transfer some of the sauce into a large serving bowl.
To begin with this recipe, we must 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):
- Prepare 500 g Steak mince
- Make ready 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
- Prepare Pinch Dried basil
- Make ready Pinch Dried oregano
- Prepare Pinch Salt & pepper
- Make ready Pinch sugar to offset the sharpness of the tomatoes
It's the first time I've cooked this dish so please be nice 😉. Ragù Napoletano is a traditional Italian meat and tomato sauce originating from Naples. In the past, it was prepared by the portinai or doormen who sat while observing the comings and goings of tenants as well as the sounds of the barely simmering dish, hence its other name, ragù guardaporta. This ragù is cooked very slow and long over very low flames.
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. It's the first time I've cooked this dish so please be nice 😉. Paccheri served with a slow cooked, two meat ragu sauce. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have.
So that is going to wrap it up with this exceptional food paccheri al ragú napoletano (pasta with a ragú sauce from naples) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
