'O rrał con i paccheri in piedi

Recipe for the Neapolitan ragoût

  • 300 g onions
  • 1 pork skin rolls
  • 150 g sausage
  • 150 g pork ribs
  • 150 g Beef brisket
  • 150 g San Daniele ham
  • 150 g "Datterini" tomatoes paste


  • 320 g paccheri pasta
  • 160 g butter
  • 120 g Parmigiano reggiano
  • Basil leaves

In a casserole sauté all the meats starting with the most fat ones, add the onions cut in julienne shape and let overcook in low heat until the onions will remain only a darkened sweet pulp with the browned meat, add the tomatoes paste and let it cook.
Cover with cold water, bring quickly to a boiling temperature, turn down the heat and boil at least for 6 hours, preferably in two different timings, three hours in the evening and the remaining 3 in the morning.
After a couple of hours remove the sausage; after 3 hours the pork skin and gradually all the rest, always leaving just few pieces overcooking in order to give extra texture to the sauce.

Dish preparation - cook the paccheri pasta in salted water. Drain the pasta and place in a pan with butter and few drops of the drained water. Place in the center of the plate place the sauce, lean standing outside the cooked paccheri pasta, a sprinkle of parmesan cheese on the edge and end up with a few pieces of meat cut on top of the sauce and some basil leaves.

Executive Chef
Stefano Mazzone