Paccheri al Ragù Napoletano

Name: Paccheri al Ragù Napoletano
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 400 g Paccheri; 500 g Beef chuck, cut into large pieces; 350 g Pork shoulder, cut into large pieces; 800 g Tomato, crushed; 150 g Onion, finely diced; 150 ml Red wine; 30 g Olive oil; 2 clove Garlic, crushed; 12 g Salt; 2 g Black pepper, freshly ground; 500 ml Water

Paccheri al Ragù Napoletano · ready in 3 h 25 min · 4 servings · 1008 kcal per serving · medium · 11 ingredients

Large paccheri tubes catch a slow Neapolitan tomato ragù, while the tender beef and pork are served afterward in true Naples style.

Prep: 20 min
Cook: 3 h 5 min
Total: 3 h 25 min
Serves: 4
kcal: 1008
Difficulty: medium

Italian Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gPaccheri
500 gBeef chuck, cut into large pieces
350 gPork shoulder, cut into large pieces
800 gTomato, crushed
150 gOnion, finely diced
150 mlRed wine
30 gOlive oil
2 cloveGarlic, crushed
12 gSalt
2 gBlack pepper, freshly ground
500 mlWater

Equipment

stovetop, heavy pot, knife, cutting board, wooden spoon, tongs, colander, large pasta pot, serving bowl, lid, large pan, ladle

Instructions

Mise en place
Gather weighed ingredients, a heavy pot, knife, board, wooden spoon, tongs, colander, large pasta pot, and serving bowls. · 10 min
What to look for: All ingredients are measured and tools are within reach
Brown meat
Heat olive oil in a heavy pot over medium heat, add beef and pork, and brown all sides until deep golden bits form on the pot bottom. · 15 min
When it is done: Surface browning only, full doneness comes during the long simmer
Soften aromatics
Add onion and garlic to the pot, lower the heat, and cook until the onion turns soft and lightly golden without burning the garlic. · 8 min
What to look for: Onion looks translucent and lightly golden
Deglaze wine
Pour in red wine and scrape the pot base, then simmer until the sharp alcohol smell fades and the liquid is reduced by about half. · 7 min
What to look for: Wine is darker, glossy, and reduced
Slow simmer
Add tomato, salt, black pepper, and water, cover partly, and simmer gently until the meat is spoon tender and the sauce looks glossy. · 2 h 30 min
When it is done: Confirm pork pieces are at least 63°C / 145°F and beef is fork tender
Cook paccheri
Boil paccheri in well salted water until al dente, stirring often so the large tubes do not stick or collapse. · 14 min
What to look for: Paccheri are flexible but still hold their tube shape
Coat pasta
Transfer paccheri to a pan with enough ragù to coat, splash in a little cooking water, and toss until the tubes are shiny and filled. · 4 min
What to look for: Sauce clings to the paccheri and fills some tubes
Serve ragù
Serve paccheri hot with extra sauce, then present the tender beef and pork separately as the traditional second course. · 3 min
What to look for: Pasta is glossy and the meat is tender enough to pull apart

Nutrition (per serving)

kcal	1008
Protein	57 g
Carbohydrates	94 g
of which sugars	13 g
Fat	42 g
of which saturated	14 g
Fibre	7 g
Sodium	1375 mg

Nutri-ScoreC

Allergens

Contains: gluten, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat sauce and meat gently with a splash of water, then warm pasta briefly until steaming throughout.

Ingredient substitutions

Paccheri

Rigatoni: Keeps a large tube shape, though it is less traditional than paccheri

Beef chuck

Beef brisket: Use a collagen rich beef cut suited to long simmering

Pork shoulder

Pork rib: Adds bone depth and remains faithful to slow Neapolitan ragù

Tomato

Tomato passata: Gives a smoother sauce while staying within the tomato base

Onion

Yellow onion: Use the same weight for a sweet slow cooked base

Red wine

Dry red wine: Choose a dry table wine rather than a sweet wine