Classic Paccheri
Tomato Meat Sauce

Experience the authentic taste of Campania with this hearty Paccheri dish. Large tube pasta perfectly captures a rich, savory tomato meat sauce.

Ingredients

• 300 g paccheri pasta
• 200 g minced meat
• 400 g peeled canned tomatoes
• 1 onion
• 4 garlic cloves
• 50 ml olive oil
• 50 g grated cheese
• to taste salt
• to taste black pepper

Instructions

1. 1Prepare the Aromatics

   

   Begin by prepping the aromatics. Thinly slice half of your garlic cloves, mince the remaining half, and finely dice the onion on a cutting board.

   Tip: Using a sharp knife will make cleanly slicing the garlic much easier and safer.
2. 2Sauté the Aromatics

   

   Heat olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing them gently until they become fragrant and take on a golden color.

   Tip: Keep a close eye on the heat; garlic can burn quickly and become bitter if the pan is too hot.
3. 3Brown the Minced Meat

   

   Add the minced meat into the pan with the sautéed aromatics. Break the meat apart with a spatula and cook until it is well browned throughout.

   Tip: Allow the meat to sear undisturbed for a moment before stirring to develop a rich crust and deeper flavor.
4. 4Add the Tomatoes

   

   Once the meat is fully browned, pour the peeled canned tomatoes directly into the pan. Stir everything together to incorporate the tomatoes with the meat mixture.

   Tip: Whole peeled canned tomatoes typically offer the best balance of sweetness and acidity for a classic meat sauce.
5. 5Simmer the Sauce

   

   Use your spatula to crush and break down the tomatoes as they cook. Pour in a small amount of water, reduce the heat, and allow the sauce to simmer until it thickens.

   Tip: Simmering slowly on a lower heat allows the flavors to properly meld together.
6. 6Boil the pasta

   

   Bring a pot of water to a boil, then add a pinch of salt and a drizzle of olive oil. Add the paccheri pasta to the boiling water and cook for approximately seven minutes until al dente.

   Tip: Adding olive oil to the pasta water helps prevent the large, tube-shaped noodles from sticking together while they cook.
7. 7Combine pasta and sauce

   

   Once the pasta is cooked, transfer it directly into the pan with the simmering tomato meat sauce. Allow the pasta to cook briefly in the sauce so it absorbs the rich tomato and meat flavors.

   Tip: Do not let the sauce reduce too much before adding the pasta; the liquid helps the sauce coat the noodles evenly.
8. 8Add cheese

   

   Generously sprinkle grated cheese over the pasta and sauce while it is still in the pan. The residual heat will melt the cheese, creating a rich and creamy texture that binds the sauce to the pasta.

   Tip: Using a high-quality grating cheese like Parmesan or Pecorino will provide the best flavor and melting quality.
9. 9Toss and finish

   

   Use chopsticks or tongs to toss the pasta, sauce, and melted cheese together thoroughly. Ensure every tube of pasta is evenly coated in the creamy tomato meat mixture before serving.

   Tip: Tossing the pasta quickly ensures the sauce emulsifies with the cheese, resulting in a perfectly creamy, restaurant-quality finish.

Storage & Reheating

Burn It Off

Frequently Asked Questions