Casarecce with Slow Cooked Lamb Ragu
We’re thrilled to bring you this mouth-watering Casarecce with Slow Cooked Lamb Ragu, created by Silvia Colloca. This comforting dish pairs San Remo Casarecce with a rich and tender lamb ragu, slow-cooked to perfection with aromatic herbs and tomatoes. The unique twists of casarecce capture every bit of the sauce, making each bite a delicious one. Perfect for a cosy family dinner or a special Sunday lunch, it’s a true celebration of tradition, flavour, and slow-cooked goodness!
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prep time10minuti
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cook time240minuti
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serves5people
Ingredients
Method
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Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the garlic and cook for 2-3 minutes until fragrant.
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Add the lamb and brown on all sides. Pour in the red wine and cook over high heat for 2 minutes to reduce slightly.
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Add the tinned tomatoes, red capsicum, and water. Bring to a simmer, then reduce the heat to low. Cover and cook for 3-4 hours, until the meat falls off the bone.
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Discard the capsicum. Remove the lamb, shred the meat, and discard any tiny bones before returning the meat to the sauce. Season to taste.
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Bring a large pot of salted water to a boil. Add the casarecce and cook until al dente. Using a slotted spoon, transfer the pasta directly into the pan with the sauce, allowing some pasta water to come along. Toss well to coat the pasta.
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Serve and enjoy with family and friends!