Paccheri alla Genovese
6 hours serves 6-8
Paccheri alla Genovese
Paccheri alla Genovese is a classic Neapolitan dish that's all about slow-cooked comfort made easy. Tender chuck roast, caramelized onions, and hearty vegetables meld into a rich, savory sauce that pairs perfectly with paccheri or large rigatoni. Whether you’re cooking for a crowd or craving a taste of Italy, this dish delivers big flavor with minimal effort—especially when you use a pressure cooker to speed things along. Perfect for family dinners or special occasions.
Ingredients:
- 4 T extra virgin olive oil
- 1 Pre 24 oz Chuck Roast, cut in to 8 equal sized pieces
- 2 t kosher salt, divided
- 3 pounds sweet onions, peeled and diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 C white wine
- 2 bay leaves
- 6 to 8 fresh thyme sprigs
- 2 C low sodium chicken stock
- 2 T double concentrated tomato paste
- 16 oz paccheri or large rigatoni pasta
- Parmesan cheese, grated, for serving
Instructions:
In a large dutch oven, heat the olive oil over medium high heat. Season the meat with 1 t of the salt and brown on all sides.
Add the onions, carrots, and celery to the pot, stir to combine. Turn heat to low, cover the pot and cook for 15 minutes.
Uncover the pot and add the wine, scraping up any brown bits on the bottom of the pan. Let the wine reduce slightly, about 5 minutes. Add the stock, bay leaves, thyme, tomato paste, and remaining salt, replace the pot lid.
Simmer for 6 hours, stirring occasionally, until meat is tender and easily shreds when pulled with 2 forks.
Cook pasta in salted water until just al dente, about 2 to 3 minutes less than on the package directions. Drain pasta and add to pot with the meat and vegetables. Stir and cook for about another 1 to 2 minutes.
Place pasta and sauce on a large, deep platter and spoon remaining sauce over the top. Garnish with freshly grated parmesan cheese.
In a large dutch oven, heat the olive oil over medium high heat. Season the meat with 1 t of the salt and brown on all sides.
Add the onions, carrots, and celery to the pot, stir to combine. Turn heat to low, cover the pot and cook for 15 minutes.
Uncover the pot and add the wine, scraping up any brown bits on the bottom of the pan. Let the wine reduce slightly, about 5 minutes. Add the stock, bay leaves, thyme, tomato paste, and remaining salt, replace the pot lid.
Simmer for 6 hours, stirring occasionally, until meat is tender and easily shreds when pulled with 2 forks.
Cook pasta in salted water until just al dente, about 2 to 3 minutes less than on the package directions. Drain pasta and add to pot with the meat and vegetables. Stir and cook for about another 1 to 2 minutes.
Place pasta and sauce on a large, deep platter and spoon remaining sauce over the top. Garnish with freshly grated parmesan cheese.
Amount per 427g
-
322kcal
Calories
-
20.92g
Protein
-
1065mg
Sodium
-
6.6g
Fiber
-
10.94g
Fat
-
36.46g
Carbohydrates
-
9.35g
Sugar
Nutrition is approximate.