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Artisan Paccheri with Slow-Cooked Lamb Ragù (gf. avail.)

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.

This simple lamb ragù is a reflection of the historical poverty of the Basilicata, a region of the Italian south. It is often said the region’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 with aromatics (rosemary, thyme & bay leaves, to name a few) until it tenderises and yields its rich, meaty flavours.  

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water), Lamb, White wine (Sulphites), Celery, Onion, Carrot, Garlic, Rosemary, Thyme, Bay leaf, Mint, Tomatoes, Black Pepper, Salt
GARNISH INGREDIENTS: Parmesan cheese

Recipe Card

View recipe card here.

Artisan Paccheri with Slow-Cooked Lamb Ragù

Grams Calories
Artisan Paccheri 160g 450kCal
Slow-Cooked Lamb Ragù 155g 265kCal
Parmesan
10g
25kCal

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

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.

This simple lamb ragù is a reflection of the historical poverty of the Basilicata, a region of the Italian south. It is often said the region’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 with aromatics (rosemary, thyme & bay leaves, to name a few) until it tenderises and yields its rich, meaty flavours.  

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water), Lamb, White wine (Sulphites), Celery, Onion, Carrot, Garlic, Rosemary, Thyme, Bay leaf, Mint, Tomatoes, Black Pepper, Salt
GARNISH INGREDIENTS: Parmesan cheese

Recipe Card

View recipe card here.

Nutrition

Artisan Paccheri with Slow-Cooked Lamb Ragù

Grams Calories
Artisan Paccheri 160g 450kCal
Slow-Cooked Lamb Ragù 155g 265kCal
Parmesan
10g
25kCal

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