The paccheri with white and red ragù and béchamel are a fairly complete mixed first course but also very tasty and delicious, a recipe with a few steps but easy to prepare.
A perfect dish for holidays or for Sunday lunch with family or friends.
This dual-flavored dish, very inviting, I prepare to satisfy the tastes of the whole family, at my house one of my daughters doesn’t like red sauce that much so everyone gets their part.
Paccheri are a very versatile type of pasta in the kitchen: due to their rather large shape, they lend themselves to different scenic preparations. Once cooked al dente, they can be filled with the filling we like best, they can be filled only with red ragù or only white ragù or something else… the choice is yours!
YOU MAY ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Paccheri with White and Red Ragù
- 14 oz Ground beef
- 1 cup Tomato purée
- 3.5 oz Provola cheese
- 3.5 oz Cooked ham
- 3.5 oz Grated Parmesan
- 1 Small onion
- to taste Olive oil
- to taste Salt
- 20 Paccheri
- 1.7 cups Milk
- 1/3 cup Flour
- 2 tbsps Butter
- to taste Salt
- to taste Nutmeg
Tools
- 1 Pan
- 1 Stovetop
- 2 Bowls
- 1 Pot
- 1 Baking dish
- 1 Oven
Preparation for Paccheri with White and Red Ragù
To prepare the paccheri, let’s start by making the ragù.
Take a saucepan, pour some oil and the chopped onion and cook for a few minutes to make it golden, then add the minced meat, browning again over high heat while stirring until well cooked.
Pour half of the minced meat into another pan.
Now cook the two sauces separately.
For the white ragù: add 1/2 cup of water, some salt to the already browned minced meat, and cook for about 5 minutes.
For the red ragù: add the tomato purée, salt, and cook for about 10 minutes until it reduces a bit, if needed, add some water.In the meantime, bring water to a boil, salt it, and cook the paccheri; drain them al dente, add a little oil to prevent sticking, and let them cool.
Also prepare the béchamel, I used the Bimby, and in a few minutes, it’s ready.
pour all the ingredients into the Bimby bowl, set the temperature to 194°F speed 4 for 6/7 minutes, it should be quite liquid, not too thick.
If you don’t have the Bimby, prepare it in a small pan on the stove: pour the softened butter, some milk, flour, nutmeg, salt, mix well to avoid lumps, add the rest of the milk, and always stirring with a whisk over low heat, cook until it thickens.Once the two ragù are cooked, add to each, dividing in half: the grated Parmesan, pieces of provola, and cooked ham, while to the white ragù add some tablespoons of béchamel to make it softer.
Mix and blend the two fillings well, then stuff the paccheri, placing them one by one on a baking dish where you have spread some béchamel at the base and sprinkled with grated Parmesan.
Put the red ones on one side and the white ones on the other; if desired, you can use and divide them into two separate baking dishes.
Cover the paccheri with béchamel and some leftover ragù, if desired, more grated Parmesan, and then bake it.
Bake the paccheri in a preheated oven at 356°F for about 15 – 20 minutes, cover with foil if you see the surface drying too much.
Remove from the oven and let the paccheri with red and white ragù rest for a few minutes before serving hot!Tips: you can stuff the paccheri based on your tastes with only white or red ragù; the minced meat can also be replaced with crumbled sausage or pork meat.
If you don’t have time to make the béchamel, use the packaged one in a brick.
Paccheri can be stored in the fridge and served the next day, reheated.
