Paccheri served with a slow cooked, two meat ragu sauce. Nicknamed ragu guardaporta after the doorman who would supposedly have nothing better to do than watch the slow cooking sauce, this Neapolitan recipe from the 1800’s is made with pork, beef, San Marzano tomato, mozzarella, ricotta, fresh basil, Parmigiano Reggiano, and extra virgin olive oil and Gerardo Di Nola Paccheri pasta.
