Recipe: Massimo Mele’s paccheri with slow-cooked wagyu shin, pork, onions and pecorino

This hearty dish will soon be available on the menu at Grain of the Silos, Invermay, Tasmania. Grain of the Silos was the winner of the 2018 G&M New Restaurant of the Year.

Serves: 6–8 people



100g delicate extra virgin olive oil

1 tablespoon of lard (optional)

500g pork belly, diced

1kg wagyu beef shin, diced

1 cup dry white wine

1 tablespoon tomato paste

3 bay leaves

3kg white onions, sliced very thin

120 ml whole milk

1 tablespoon salt, plus more to taste

Grated pecorino cheese (to garnish)

500g paccheri pasta


Pork rind roll

1 pork rind

1 clove of garlic, sliced

7–8 leaves of flat parsley

About 1 tablespoon grated pecorino cheese

Salt, enough to cover the pork rind

Freshly ground black pepper, enough to cover the pork rind




To make the pork rind roll: stretch out the slab of pork rind. Sprinkle the slab with the garlic, parsley, cheese, salt and pepper. Roll up and tie with twine.


In a large saucepan heat the oil and lard and brown the beef and pork belly. Deglaze with the wine over high heat, scraping any bits from the bottom of the pan. Lower the heat to medium and add the tomato paste and bay leaves. Cook for a few minutes to lightly toast the tomato paste. Add the onions, milk and salt. Add the pork rind roll. Stir until everything is mixed together.


Cover with foil and cook on low heat on the stovetop until the onions no longer release any liquid. Simmer and cook until the mixture becomes a thick sauce and the colour becomes amber, around 4–5 hours. Season with salt and pepper.


Cook pasta according to instructions, toss the pasta in some sauce, top with more sauce and grated pecorino cheese.

Image © Dom Cherry Photography