Authentic Gragnano mezzi paccheri made from organic flour drawn in the traditional “Al Bronzo” way (Trafilato al Bronzo), knife cut, rare-breed organic Rhug Estate beef shoulder braised for four hours with San Marzano tomatoes, thyme, rosemary and marjoram, then blended in Alpeggio butter and 24-month aged Parmigiano Reggiano.

Serves 4

Ingredients For the Ragù

  1. 300g Organic Rhug beef shoulder
  2. 50g carrots
  3. 50g celery
  4. 50g onion
  5. 1 clove of garlic
  6. 100g San Marzano tomato sauce
  7. 1 bunch of fresh herbs: thyme, rosemary and marjoram

Ingredients For the Pasta

  1. 400g Mezzi Paccheri from Gragnano
  2. 100g butter
  3. 100g 24-month aged Parmigiano Reggianod
Michele Carretti

Michele Carretti is now Sous Chef at Godo, London.

Method

On a low heat, fry whole clove of garlic (to be removed once sprayed) and finely chopped carrots, celery and onion in a large pot for 15/20 min. Add the tomato sauce and the finely chopped beef shoulder. cook the ragù very slowly for at least 4 hours and add a spoon of water if it’s get dry.

Once the sauce is ready and the meat is soft and tasty add the finely chopped fresh herbs. Season to taste. Cook the pasta in boiling, salty water and drain about 2 minutes before end of cooking time.

Keep a glass of the starchy water on the side. Add the pasta to the ragù pot and add some of the starchy water. Finish cooking the pasta within the sauce and add butter and parmesan cheese right at the end in order to make it creamy and smooth.

This meal has to be served “al dente”.

CHRISTMAS RECIPES FROM RHUG ESTATE

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