Recipe of Quick Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples)

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, paccheri al ragú napoletano (pasta with a ragú sauce from naples). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook paccheri al ragú napoletano (pasta with a ragú sauce from naples) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples):

1. Take 500 g Steak mince
2. Take Dried Paccheri pasta
3. Get 200 g grated mozzarella cheese
4. Take 2 Tins chopped Italian tomatoes
5. Make ready 1 onion finely chopped
6. Take 2 cloves garlic crushed
7. Take Pinch Dried basil
8. Make ready Pinch Dried oregano
9. Get Pinch Salt & pepper
10. Get Pinch sugar to offset the sharpness of the tomatoes

Instructions to make Paccheri al ragú napoletano (Pasta with a ragú sauce from Naples):

1. Bring to the boil a large pot of salted water.Preheat oven to 180c.In a frying pan (I always use a chefs wok) gently soften the onions and garlic being careful not to burn.Start browning the mince.
2. While the mince is browning,par boil the Paccheri Pasta until al-dente,drain and leave to go cold on a tray making sure the pasta is separated and not sticking to each other.Add your herbs and tomatoes to the mince and simmer gently until cooked.
3. In a round spring loaded cake tin line the bottom with foil just in case the sauce may leak a little.After checking the ragu for seasoning and adjusting the sharpness of the tomatoes with a little sugar,it’s time to assemble.
4. Evenly Place a layer of your ragu to the bottom of your tin,then assemble your Paccheri,upright around the tin until full.In each Paccheri tube half fill with your grated mozzarella (don’t worry about being precise or tidy) then cover with your ragu sauce and finish with a handful of mozzarella.
5. Bake in the oven until golden,leave to cool before removing from the tin and serve with a side salad. All the best and enjoy 😉

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