Servings: 4 to 6
Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade goat’s-milk ricotta, which, if they’re available in your area, are worth trying for their earthy flavor.
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Recipe adapted from Moveable Feast with Fine Cooking.
The flavor profile on this is very interesting--in a good way. I am sure using the specialty pepper would have boosted it even more, but I didn't have access to it. I would be sure to use leaner ground beef next time--no more fatty than 10%. (I used 15% and the fat kind of took over--even drained.) I also prefer a more intense tomato and acidic flavor so would probably add 2 T. tomato paste and maybe more wine than called for. I didn't think the breadcrumbs added much. Still, when I made this for father's day, everyone ate way more than they should have!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
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