Paccheri alla Crema di Pomodoro e Manzo: Italian-Inspired

A rich, comforting pasta dish where large, tube-shaped paccheri are filled with a velvety creamy tomato sauce studded with slow-braised beef.

Ingredients

For the Sauce

Ingredient	Amount
Beef chuck or brisket, cut into chunks	500 g
Extra virgin olive oil	3 tbsp
Yellow onion, finely diced	1 medium
Garlic cloves, minced	3
Carrot, finely diced	1
Celery stalk, finely diced	1
Tomato paste	2 tbsp
Passata (strained tomato purée)	700 ml
Beef stock	370 ml
Fresh rosemary	2 sprigs
Fresh thyme	3 sprigs
Bay leaf	2
Heavy cream	150 ml
Unsalted butter	30 g
Pecorino Romano or Parmigiano, grated	60 g
Sugar	1 tsp

For the Pasta

Ingredient	Amount
Paccheri pasta	400 g
Coarse salt	for the water

To Finish

Ingredient	Amount
Fresh basil leaves	a handful
Extra Pecorino Romano	for

Instructions

1. Sear the Beef

Pat the beef chunks dry with paper towels—this is crucial for a good sear. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Season the beef generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.

2. Build the Soffritto

Lower the heat to medium. Add the remaining tablespoon of oil to the pot. Toss in the onion, carrot, and celery. Sauté for 8–10 minutes until soft and fragrant, scraping up the browned bits from the bottom. Add the garlic and cook for another minute until just golden.

3. Deepen the Flavor

Push the vegetables to one side and add the tomato paste to the empty space. Let it caramelize for 1–2 minutes, stirring occasionally, until it turns a deep rust color. This step unlocks umami.

4. Deglaze & Simmer

Pour in 120 ml of the beef stock and let it bubble away for 2–3 minutes, scraping the pot clean to lift all the flavorful fond. Stir in the passata, remaining beef stock, sugar, rosemary, thyme, and bay leaves. Return the seared beef (and any accumulated juices) to the pot. Bring to a gentle boil, then reduce to the lowest simmer.

Cover and cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and shreds easily. If the sauce thickens too much, add a splash of hot water or stock.

5. Shred & Cream

Remove the beef with a slotted spoon and shred it with two forks. Discard the herb stems and bay leaves. Return the shredded beef to the pot. Stir in the heavy cream and butter, then simmer uncovered for 10–15 minutes until the sauce is rich and coats the back of a spoon. Fold in the grated Pecorino. Taste and adjust salt and pepper.

6. Cook the Paccheri

Bring a large pot of generously salted water to a rolling boil. Cook the paccheri 2 minutes less than the package instructions for al dente. They should still have a firm bite in the center—about 10–11 minutes usually.

7. Marry Pasta & Sauce

Reserve 250 ml of starchy pasta water, then drain the paccheri. Add the pasta directly into the pot with the creamy beef sauce. Toss vigorously over medium heat for 1–2 minutes, adding splashes of pasta water as needed to create a silky, clinging sauce that fills the tubes.

8. Plate & Serve

Divide among warm plates or shallow bowls. Tear fresh basil over the top, shower with extra Pecorino, crack black pepper generously, and finish with a drizzle of your best olive oil.

Tips

Paccheri choice: Look for bronze-extruded paccheri—the rough surface grips sauce better than smooth, Teflon-died pasta.
Make ahead: The sauce is even better the next day. Refrigerate for up to 3 days or freeze for 2 months. Reheat gently and toss with freshly cooked pasta.
Cheese swap: A 50/50 blend of Pecorino Romano and Parmigiano-Reggiano adds beautiful complexity.