Rigatoni comes from the Italian word "rigare", meaning to score lines or mark lines into something and is traditionally associated with southern and central Italy. Rigatoni are big tubes of pasta that are ridged on the outside and smooth inside. These ridges are cleverly designed to help the pasta get a grip on the chunky sauce, and the large insides allow beautiful pockets of our lamb ragù to nestle within the tubes.
Our lamb ragù, beautiful in all its simplicity, reflects 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.
Photo by: @onehungryasian
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Water), Lamb, Red wine (Sulphites), Celery, Onion, Carrot, Garlic, Rosemary, Thyme, Bay leaf, Mint, Tomatoes, Black Pepper, Salt
GARNISH INGREDIENTS: Parmesan Cheese (Milk), Red Tomatoes
Handmande Rigatoni with Slow-Cooked Lamb Ragù
|Slow-Cooked Lamb Ragù||155g||265kCal|
|Red Datterini Tomatoes||40g||20kCal|
Please note the above nutritional guidance is based on our estimates only.