Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.
And whilst you may not find Prussian garlic concealed within our artisan paccheri, you will find that they are the perfect shape for our beef shin ragù to nestle within. Our ragù is made by carefully browning pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is.
We then braise our caramelised beef in red wine and aromatics, as well as tomatoes. The finished sauce is a rich, intensely meaty ragù, with the meat falling apart at even the slightest of incursions with one's fork.
INGREDIENTS (allergens in bold and underlined):
Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt)
Beef ragu: Beef shin (38%), Onion, Red Wine (Sulphites), Beef stock, Celery, Carrot, Tomato puree, Garlic, Olive oil, Salt, Black Pepper, Bay leaf
GARNISH INGREDIENTS (garnishes packaged separately)
Parmesan: Parmesan cheese (Milk)
Find recipe card here
Nutrition (per portion)
Beef Ragu: 173kCal
Parmesan Cheese: 37kCal
Please note the above nutritional guidance is based on our estimates only.