Paccheri with ground meat and vegetables is a quick, rich, and tasty first course, perfect for those intolerant to tomatoes but who still want to enjoy a good ragù!
It’s a fast recipe without spending too much time at the stove, the meat and vegetables are prepared in 15 minutes, and during the pasta cooking time, you can serve a tasty and complete dish for the whole family.
Follow me in this recipe, it’s a simple and delicate dish prepared with a white ragù, you can always personalize the dish by using another pasta shape or different vegetables according to your taste!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Paccheri with Ground Meat and Vegetables
- 10.5 oz Ground Meat
- 1 Onion
- 1 Large Carrot
- 1 Medium Zucchini
- 2 small Potatoes
- 1 sprig Celery
- to taste Salt
- to taste Olive Oil
- 2 tbsp White Wine
- 1 Large Glass of Water
- 2 tbsp Butter
- to taste Curry
- to taste Paccheri
- 1 sprig Basil
- 1 oz Grated Grana Padano
Preparation for Paccheri with Ground Meat and Vegetables
To start preparing this dish, we begin with cleaning the vegetables.
Peel the potatoes, onion, and carrot, and trim the zucchini ends, wash and dry well.
Then grate the vegetables (grater) and set them aside separately.
Chop the onion and brown it in the pan, add the ground meat, and sauté for 2-3 minutes until it changes color.Add the carrots, celery, and grated potatoes to the ground meat, stir, and cook over medium heat for another 2 minutes. Finally, add the grated zucchini, cook for a few more minutes, then pour in the white wine, stir, and let it evaporate well.
Add a generous half glass of water to the vegetables, the salt, a few basil leaves, and continue cooking on low heat for about 8-10 minutes, stirring occasionally.
The vegetables should be crunchy, not mushy. If they are too raw, add a little more water if necessary.Meanwhile, cook the paccheri or another type of short pasta in plenty of salted water for about 14 minutes, more or less the cooking time expected for this shape.
I haven’t specified the weight of the pasta; you can adjust it according to your taste and portion preference.After cooking, add the butter and a generous sprinkle of curry to the vegetables, tear some fresh basil leaves, and then once the pasta is cooked and drained, pour everything into the pan with the dressing, mix well, also add the grated Grana Padano, plate, and serve with fresh basil leaves and, if you like, thin carrot strips for an extra touch of color.
For other first course recipes click here
Anna recommends…
You can also use another type of short grooved pasta for this recipe.
Or fresh pasta: tagliatelle, pappardelle, etc.
FOR OTHER PACCHERI RECIPES CLICK HERE
