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NEW: Rustic Casarecce with a Slow-Cooked Basilicata Lamb Ragù (gf. avail.)

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): 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

Find recipe card here.

Coming soon...

Story

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

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

Find recipe card here.

Nutrition

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