Paccheri Pasta In Bolognese Sauce

• 500g Paccheri pasta

• 500g ground beef

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 800g canned crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1/2 cup red wine (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 1 cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• Olive oil

1. Prepare the Bolognese Sauce:

   • Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are tender, about 5-7 minutes.

   • Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

   • Stir in the tomato paste, crushed tomatoes, beef broth, and red wine (if using). Add the dried oregano, and dried basil, and season with salt and pepper. Bring to a simmer and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavours will meld.

2. Cook the Paccheri Pasta:

   • While the sauce is simmering, cook the Paccheri pasta in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.

3. Assemble the Casserole:

   • Preheat your oven to 375°F (190°C).

   • In a large baking dish, spread a thin layer of Bolognese sauce on the bottom. Arrange the cooked Paccheri pasta over the sauce in an even layer.

   • Pour the remaining Bolognese sauce over the pasta, ensuring it is well-coated.

   • Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.

4. Bake:

   • Cover the baking dish with aluminium foil and bake in the oven for 20 minutes. Then, remove the foil and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

5. Serve:

   • Let the casserole cool slightly before serving. Garnish with fresh basil or parsley if desired.

    

Related

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Paccheri Pasta In Bolognese Sauce

Are you craving a hearty meal? Try our Paccheri Pasta in Bolognese Sauce recipe! It's simple, flavorful, and perfect for impressing your dinner guests.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 500g Paccheri pasta
• 500g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 800g canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Olive oil

Method

 

Prepare the Bolognese Sauce:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Stir in the tomato paste, crushed tomatoes, beef broth, and red wine (if using). Add the dried oregano, and dried basil, and season with salt and pepper. Bring to a simmer and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavours will meld.

Cook the Paccheri Pasta:

1. While the sauce is simmering, cook the Paccheri pasta in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.

Assemble the Casserole:

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, spread a thin layer of Bolognese sauce on the bottom. Arrange the cooked Paccheri pasta over the sauce in an even layer.
3. Pour the remaining Bolognese sauce over the pasta, ensuring it is well-coated.
4. Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.

Bake:

1. Cover the baking dish with aluminium foil and bake in the oven for 20 minutes. Then, remove the foil and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Serve:

1. Let the casserole cool slightly before serving. Garnish with fresh basil or parsley if desired.