Casarecce with Slow Cooked Lamb Ragu
Rich, comforting, and packed with flavour, Slow Cooked Lamb Ragu with San Remo Casarecce is the ultimate pasta dish for cosy nights or special occasions. This rustic Italian classic is made with tender lamb, aromatic vegetables, and a deeply savoury tomato base, served best with our uniquely twisted Casarecce pasta, which hugs every bit of sauce.
Slow Cooked Lamb Ragu with Casarecce is a timeless, comforting dish that brings together rich flavours, tender meat, and perfectly paired pasta. Whether you’re new to cooking or looking to refine your technique, mastering this recipe is a rewarding way to build confidence in the kitchen. With a few simple tips and the quality of San Remo Casarecce, you’re well on your way to creating a restaurant-worthy meal at home. Explore our range of premium pasta products and discover more delicious recipes at San Remo
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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!
Tips & Tricks
- Cooking Tips for Beginners: Chop your vegetables, measure your liquids, and portion out your seasonings ahead of time. This makes the cooking process smoother and less stressful. Use lamb shoulder or shank - both are ideal for slow cooking and result in tender meat that falls apart. San Remo Casarecce has a firm texture that holds up beautifully to rich sauces. Be sure to cook it al dente so it doesn’t become too soft when mixed with the ragu.
- Achieving the Perfect Sauce Texture: The longer you cook your sauce, the more the flavours deepen. Let the ragu simmer gently for 2–3 hours to allow the lamb to tenderise and the sauce to thicken naturally. Before draining your Casarecce, save a cup of the pasta water. Stirring a bit of it into the finished sauce helps it stick better to the pasta and gives it a silky finish. A drizzle of olive oil or a knob of butter added at the end adds richness and gives your sauce a glossy finish. After cooking, let the sauce sit for 5–10 minutes off the heat. This allows the flavours to settle and makes the sauce even better.
- Common Mistakes to Avoid: Brown the lamb in batches. Overcrowding traps moisture and prevents the meat from searing properly, which is essential for flavour. Season every layer as you go: the vegetables, the meat, and the sauce. Waiting to season at the end can often result in a bland ragu. After browning meat, always deglaze the pan with wine or broth. Scraping up the browned bits (called "fond") adds deep, rich flavour to your sauce. Pasta continues to cook slightly when mixed with hot sauce. Always cook San Remo Casarecce just shy of the package time and finish it in the sauce for best results.
