Casarecce translates to “homemade” (Casa denotes home in Italian), and hails from Sicily, the largest island of the Mediterranean and, indubitably, one of its gastronomic centres. Casarecce resemble a loosely-rolled scroll, with many surfaces making it ideal for catching a hearty, meaty sauce. Its rustic, homemade appearance also makes it a comforting shape of pasta to enjoy with a warming ragù as the days grow darker and shorter.
Lamb ragù, known in Italy as ragù di agnello, is a much-loved across the Italian south, making it an appropriate pairing for our Sicilian casarecce. Indeed, this particular ragù, made with gorgeous cuts of lamb and plenty of aromatics - rosemary, thyme, mint and bay, namely - is typical of the region of Basilicata. It is often said that Basilicata's rocky, rugged landscape is ideal for raising sheep, but not a great deal else. And whilst we find this characterisation of Basilicata to lack generosity - indeed, the New York Times described the region as 'Italy's best-kept secret' - we do agree that Basiilicata lamb is some of the finest farmed around the world.
Ultimately, though, the secret to our spectacular lamb ragù is time - and lots of it. Over a period of ten hours, the lamb is slowly braised until it tenderises and yields its rich, meaty flavours.
INGREDIENTS (allergens in bold and underlined):
Casarecce: Wheat flour, Egg, Durum Wheat, Salt
Lamb and Rosemary Ragu: Lamb (50%), Tomatoes, Red Wine (Sulphites), Celery, Onion, Carrot, Garlic, Olive Oil, Mint, Garlic, Rosemary (1%), Thyme, Bay leaf, Salt, Black Pepper.
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Find recipe card here.