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Casarecce with lamb ragout

Name: Casarecce with lamb ragout
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

1 hours

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

4 servings

11.5 ozBarilla Caserecce

4 tbspExtra Virgin Olive Oil

5 leavesSage, Sliced

½Onion, Diced

¾ lbGround Lamb

1 cupWhite Wine

1 tspSaffron Stems

1 tin (18 oz)San Marzano Tomatoes

to tasteSalt and Pepper

½ cupPecorino 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.