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.
Recipe adapted from Moveable Feast with Fine Cooking.
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I wanted to like this more than we did. It was fine, everyone ate it, but it wasn't very interesting. I couldn't find the Espelette pepper, despite living in large metropolitan area. Like the previous reviewer, I tried to bump up the flavor with limited success. Really loved piling arugula and ricotta on top though and will remember that for other ragus!
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!
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