Giant Conchiglioni with a Beef & Chianti Ragù and Parmesan
giant artisanal pasta
giant fresh pasta
Beef & Chianti Ragù Conchiglioni
Conchiglioni with a Beef and Chianti Ragu
making fresh pasta with egg.

/ serving

Giant Conchiglioni with a Beef & Chianti Ragù and Parmesan

The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell".

And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for our beef shin ragù to nestle within.

This week, we have selected an intense, firm and well-structured Chianti to add incredible depth and flavour to our meat ragù. Chianti is as famous as any other wine region, with the possible exception of France's Champagne, though locals would argue it's far more picturesque, with rolling hills, lush forests, Renaissance villas, stone castles and rural pievi (small churches). Green and fertile, it's also home to a lot of fruit produce and wildlife as well as its celebrated vineyards. Appropriately, then, the wines pack plenty of ripe, juicy, fruity flavour, a perfect match for a meaty beef ragù.

Photo by: @thehangryhuman

(Allergens in bold and underlined):

Giant Conchiglioni (165g, 454kCal) Wheat Flour, Egg, Durum Wheat Flour, Salt

Beef Ragù (160g 260kCal) Beef Shin (38%), Onion, Red Chianti Wine (Sulphites) (13%), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Olive Oil, Salt, Black Pepper, Bay Leaf

Parmigiano Reggiano: Milk, Salt, Rennet   

Please find the recipe card here

Conchiglioni: 165g, 284kCal (per 100g)

Beef Chianti Ragù: 160g, 153kCal (per 100g)

Parmigiano Reggiano: 8g, 28kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.

Story

The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell".

And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for our beef shin ragù to nestle within.

This week, we have selected an intense, firm and well-structured Chianti to add incredible depth and flavour to our meat ragù. Chianti is as famous as any other wine region, with the possible exception of France's Champagne, though locals would argue it's far more picturesque, with rolling hills, lush forests, Renaissance villas, stone castles and rural pievi (small churches). Green and fertile, it's also home to a lot of fruit produce and wildlife as well as its celebrated vineyards. Appropriately, then, the wines pack plenty of ripe, juicy, fruity flavour, a perfect match for a meaty beef ragù.

Photo by: @thehangryhuman

Ingredients

(Allergens in bold and underlined):

Giant Conchiglioni (165g, 454kCal) Wheat Flour, Egg, Durum Wheat Flour, Salt

Beef Ragù (160g 260kCal) Beef Shin (38%), Onion, Red Chianti Wine (Sulphites) (13%), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Olive Oil, Salt, Black Pepper, Bay Leaf

Parmigiano Reggiano: Milk, Salt, Rennet   

Recipe Card

Please find the recipe card here

Nutrition

Conchiglioni: 165g, 284kCal (per 100g)

Beef Chianti Ragù: 160g, 153kCal (per 100g)

Parmigiano Reggiano: 8g, 28kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.