Casarecce with Slow Cooked Lamb Ragu

Method

1. Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the garlic and cook for 2-3 minutes until fragrant.
2. Add the lamb and brown on all sides. Pour in the red wine and cook over high heat for 2 minutes to reduce slightly.
3. 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.
   
4. Discard the capsicum. Remove the lamb, shred the meat, and discard any tiny bones before returning the meat to the sauce. Season to taste.
5. 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.
6. Serve and enjoy with family and friends!