Casarecce with lamb ragout
Casarecce with lamb ragout
1 hours total
Taste the richness of casarecce with lamb and saffron ragout: tender meat, aromatic sage, and pecorino cheese for a comforting, flavor-packed pasta dish.
Ingredients
Serves 4
| 11.5 oz | Barilla Caserecce |
| 4 tbsp | Extra Virgin Olive Oil |
| 5 leaves | Sage, Sliced |
| ½ | Onion, Diced |
| ¾ lb | Ground Lamb |
| 1 cup | White Wine |
| 1 tsp | Saffron Stems |
| 1 tin (18 oz) | San Marzano Tomatoes |
| to taste | Salt and Pepper |
| ½ cup | Pecorino Cheese, Grated |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile, in a large skillet sauté the onions in olive oil over medium heat until translucent. Add the sage and ground lamb and sear on high heat until golden brown.
Step 3
Deglaze with white wine and when well reduced, add the tomatoes and 1 cup of water. Bring to a simmer and season with salt, pepper and saffron.
Step 4
Let the sauce simmer for approximately 30 minutes, if needed add boiling water.
Step 5
Cook the pasta according to the directions, drain and toss the pasta with the sauce and cheese.