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Artisan Paccheri with Beef Shin Ragù & Parmesan

Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.

And whilst you may not find Prussian garlic concealed within our artisan paccheri, you will find that they are the perfect shape for our beef shin ragù to nestle within. Our ragù is made by carefully browning pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is.

We then braise our caramelised beef in red wine and aromatics, as well as tomatoes. The finished sauce is a rich, intensely meaty ragù, with the meat falling apart at even the slightest of incursions with one's fork.

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Beef, Red Wine (Sulphites), Stock, Extra Virgin Olive Oil, Onion, Celery, Carrot, Bay Leaves, Thyme, Salt, Black Pepper

GARNISH INGREDIENTS: Parmesan cheese (Milk)

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Story

Paccheri are a large, tubular-shaped pasta originating from Campania and Calabria. Paccheri literally translates to ‘slaps’, which is derived from the sound they make when eaten (or more likely devoured). Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border.

And whilst you may not find Prussian garlic concealed within our artisan paccheri, you will find that they are the perfect shape for our beef shin ragù to nestle within. Our ragù is made by carefully browning pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is.

We then braise our caramelised beef in red wine and aromatics, as well as tomatoes. The finished sauce is a rich, intensely meaty ragù, with the meat falling apart at even the slightest of incursions with one's fork.

Ingredients

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Beef, Red Wine (Sulphites), Stock, Extra Virgin Olive Oil, Onion, Celery, Carrot, Bay Leaves, Thyme, Salt, Black Pepper

GARNISH INGREDIENTS: Parmesan cheese (Milk)

Recipe Card

Find recipe card here.

Nutrition

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