Hearty Tomato Meat Sauce Paccheri Pasta

Thick paccheri pasta generously coated in a rich savory beef and tomato sauce. Simmered with thyme and a splash of milk, finished with fresh Parmesan cheese.

Ingredients

• 300 g paccheri pasta
• 300 g minced beef
• 12 white onion
• 1 can (400g) crushed peeled tomatoes
• 1 sprig fresh thyme
• 2 tbsp milk
• 2 tbsp olive oil
• to taste sea salt
• to taste black pepper
• 12 cup Parmesan cheese

Instructions

1. 1Chop the onion

   

   Start by preparing the aromatics. Take a fresh white onion and chop it into small, even pieces on a wooden cutting board. Mincing the onion finely ensures it will melt seamlessly into the meat sauce, providing a sweet and savory base flavor.

   Tip: Use a sharp knife to avoid tearing the onion cells too much, which helps reduce crying and keeps the onions flavor intact.
2. 2Add olive oil to boiling water

   

   Bring a pot of water to a rapid boil. Pour in a steady stream of olive oil and add a pinch of salt to season the water before cooking the pasta.

   Tip: While a touch of oil helps prevent the starchy water from boiling over, the best way to keep your pasta from sticking is to stir it well during the first few minutes of cooking.
3. 3Boil the pasta

   

   Carefully drop the thick, dry paccheri pasta into the rapidly boiling, seasoned water. Stir immediately to prevent the large tubes from sticking to the bottom of the pot, and boil for about 12 minutes until al dente.

   Tip: Keep the water at a rolling boil to ensure the pasta cooks evenly and maintains its firm texture.
4. 4Brown the minced beef

   

   Heat a skillet and add the minced beef. Use a spatula to break the meat apart as it begins to cook. Continue stir-frying until the pink color disappears and the moisture released from the meat evaporates completely.

   Tip: Let the beef sit undisturbed for a moment before stirring to develop a nice brown crust for better flavor.
5. 5Add onions to the beef

   

   Once the minced beef is nicely browned and its moisture has evaporated, slide the finely chopped white onions into the skillet. Stir them together until the onions turn translucent and aromatic.

   Tip: Cooking the meat until it browns before adding the onions builds a richer flavor base for the meat sauce.
6. 6Add the tomatoes

   

   Once the beef is browned and the onions are softened, its time to build the sauce. Pour a can of crushed peeled tomatoes directly into the skillet. Stir everything together to combine, letting the tomatoes break down and meld with the savory meat mixture.

   Tip: Rinse the tomato can with a tiny splash of water and add it to the pan so no flavor is wasted.
7. 7Add fresh thyme

   

   Drop a sprig of fresh thyme into the simmering tomato meat sauce. The aromatic herb will infuse the sauce with a fragrant, earthy depth that pairs beautifully with the rich beef.

   Tip: If you dont have fresh thyme, half a teaspoon of dried thyme can be used as a substitute.
8. 8Stir in pasta water

   

   Pour a ladle of hot, starchy pasta water directly into the simmering meat sauce. This essential step helps to thicken the sauce and allows it to emulsify, ensuring it thoroughly coats the thick tube pasta.

   Tip: Always save a little extra pasta water before draining your noodles, just in case you need to thin out the sauce later.
9. 9Pour in a splash of milk

   

   Add a splash of milk to the bubbling tomato sauce and stir gently. The milk helps tenderize the beef and cuts through the acidity of the tomatoes, creating a smoother, richer, and more balanced flavor profile.

   Tip: Stir the sauce continuously after adding the milk to incorporate it smoothly and prevent any curdling.
10. 10Season the sauce

    

    Season the simmering meat sauce with sea salt and black pepper to taste. Stir everything together and let it simmer for a few more minutes so the flavors can fully meld before adding the cooked pasta.

    Tip: Remember that the pasta water and Parmesan cheese will also add saltiness to the final dish, so season carefully.
11. 11Add the pasta

    

    Using a slotted spoon or spatula, transfer the boiled thick tube pasta directly from the pot into the simmering tomato meat sauce. The large pasta tubes are perfect for catching and holding the rich sauce.

    Tip: Transferring the pasta straight from the water brings a little starchy pasta water into the sauce, helping it cling better.
12. 12Grate the parmesan cheese

    

    Use a microplane or fine cheese grater to grate a block of fresh Parmesan cheese onto a plate. You will need a generous amount of fluffy cheese to melt into the pasta and for garnish.

    Tip: Freshly grated Parmesan melts much smoother and has a superior flavor compared to pre-grated cheese in a tub.
13. 13Sprinkle cheese over the pasta

    

    Take a handful of the freshly grated Parmesan cheese and sprinkle it generously over the hot pasta and meat sauce in the skillet. The residual heat will melt the cheese beautifully.

    Tip: Add the cheese in stages rather than all at once to ensure it melts evenly into the sauce without clumping.
14. 14Toss to combine

    

    Use a spatula to gently toss and stir the pasta, meat sauce, and melted cheese together. Ensure every piece of pasta is thoroughly coated with the rich, savory sauce before serving hot.

    Tip: Keep the heat on low while tossing so the sauce thickens and perfectly glazes the pasta tubes.

Storage & Reheating

Burn It Off

Frequently Asked Questions