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.
Serves: 4–5 people
Prep time: 30 minutes
Cook time: 3 hours
Total time: ~3.5 hours
Prep time: 30 minutes
Cook time: 3 hours
Total time: ~3.5 hours
Buon appetito! 🍝