Slow-Cooker Neapolitan Beef and Onion Genovese Paccheri Step-by-step instructions

Before you start

Before starting, trim the beef chuck of any large pieces of fat and cut it into 2-inch chunks. Thinly slice the onions—this is easier if you use a mandoline or a sharp chef's knife.

Dice the carrot and celery into small, even pieces. Measure the wine and olive oil. Have your slow cooker ready and all the ingredients within reach. The prep takes about 20 minutes, and then the slow cooker does the rest.

Instructions

Build the Base

1. 1Layer the Slow Cooker
   Place the beef chuck chunks in the bottom of a 6-quart slow cooker. Scatter the diced carrot and celery over the beef, then pile the sliced sweet onions on top, covering the meat completely. Pour the white wine and olive oil over the onions. Season generously with salt and black pepper.
   Look for The onions should form a thick blanket over the beef, with the wine and oil pooling at the bottom.
   Tip Do not stir; the onions will melt down and create liquid as they cook.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours. The onions will slowly collapse into a golden, jammy sauce while the beef becomes fork-tender. Do not lift the lid during cooking, as this releases heat and extends the time. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the onions should be deep golden and the beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at 7 hours; the onions should be meltingly soft.

After layering the beef, vegetables, onions, wine, and oil, the slow cooker should be nearly full. The onions will be piled high, but they will shrink dramatically as they cook.

Season generously. At the end of this phase, the slow cooker is covered and set to LOW; no further action is needed until the cooking time is complete.

Shred and Combine

3. 3Shred the Beef
   Using two forks, shred the beef directly in the slow cooker, mixing it into the onion sauce. Taste and adjust seasoning with salt and pepper. Keep the slow cooker on warm while you cook the pasta. Let it rest for 3 minutes before slicing.
   Look for The beef should pull apart into long, tender strands without resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems too thin, leave the lid off for 10-15 minutes to let it reduce.
4. 4Cook the Paccheri
   Bring a large pot of generously salted water to a boil. Add the paccheri and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the starchy cooking water.
   Look for The paccheri should be tender but still firm to the bite.
   Tip Reserve more water than you think you need; it helps loosen the sauce.
5. 5Combine Pasta and Sauce
   Add the drained paccheri to the slow cooker with the beef and onion ragu. Sprinkle in the grated pecorino and toss everything together, adding a splash of the reserved pasta water if needed to coat the pasta evenly. The sauce should cling to the tubes.
   Look for Each paccheri tube should be coated in glossy sauce with shreds of beef tucked inside.
   Tip Toss gently to avoid breaking the pasta; use a large spoon or tongs.

After 8 hours, the kitchen will smell intensely savory and sweet. The onions should have collapsed into a deep golden, jam-like sauce, and the beef should be falling apart. Shred the beef directly in the sauce, then add the cooked pasta and pecorino, tossing to coat. The sauce should be glossy and cling to the paccheri.

Finish and Serve

6. 6Serve with Parmigiano
   Spoon the paccheri and ragu into warm bowls. Finish each serving with a generous shower of freshly grated Parmigiano-Reggiano and an extra crack of black pepper. Serve immediately while hot.
   Look for The cheese should melt slightly over the hot pasta, adding a nutty, salty finish.
   Tip For a restaurant-style touch, twirl the paccheri into nests with tongs before plating.

The final dish should be a vibrant mix of golden sauce, deep brown beef, and pale pasta tubes, all glistening with olive oil and cheese. Each serving should be topped with freshly grated Parmigiano-Reggiano, which will melt slightly into the hot pasta. The texture is luxurious—tender beef, silky onions, and al dente pasta.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and slows the cooking process. Another is using a lean cut of beef, which will become dry and tough; stick with chuck or short ribs.

Slicing the onions too thick can prevent them from melting down completely—keep them thin and even. Finally, don't skip the starchy pasta water; it helps the sauce cling to the pasta and adjusts the consistency.

How to tell it’s done

The ragu is done when the beef shreds easily with a fork and the onions have melted into a thick, golden sauce. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for so long, it will be well beyond that and fork-tender.

The sauce should be thick enough to coat the back of a spoon. If it seems thin, simmer with the lid off for 10-15 minutes to reduce. The pasta should be al dente—tender but with a slight bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest