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

• Calamarata

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

  

• 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

Instructions

 

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.

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.

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.

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.

Serve:

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

Keyword Paccheri Pasta