Paccheri al ragù

Our Alberti family recipe and this is how we do it. A silky, rich meat sauce, slowly cooked for hours to create an intense flavour. Served with one of our favourite pasta.


  • 250g/8 oz minced beef
  • 250g/8 oz minced pork
  • 500g/1 lb Paccheri
  • Extra virgin olive oil
  • Salt and Pepper
  • 2 tbsp tomato purée
  • 250ml/1 cup Italian red wine
  • Handful fresh basil leaves
  • 500g/6 cups tomato passata
  • 5 Garlic cloves, finely chopped
  • Parmigiano Reggiano to serve


Heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat between your fingertips and add to the pan and fry until brown – around 10 minutes. Add the red wine and simmer for a further 5 minutes until it has reduced. Now stir in the passata and tomato purée. Roughly tear the basil and add to the sauce and season with salt and pepper. Simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout. 

Bring a large pan of water to the boil and season generously with salt, always remember the water should be as salty as the Mediterranean Sea. Add the pasta to the pan and cook until al dente. Drain the pasta, then return the pasta to the pan with the sauce and toss to combine well. Serve with Parmigiano Reggiano… Buon Appetito a tutti.

2 thoughts on “Paccheri al ragù

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.