Whenever I go to a fancy Italian restaurant, I look for a cavatelli pasta dish with a nice, meaty ragù. It’s one of my favourite dishes that I would never make at home. After speaking to many chefs about it, I decided to attempt it on my own. My fear was that I wouldn’t achieve a ragù that was as tasty and it’s a bit of a time investment I wasn’t confident to take just yet. After trying this recipe, I was blown away at how easy it actually is! I’ve developed a really simple recipe that home cooks at all skill levels can try and I’ve done it with both Lamb and Pork.
This rich and meaty sauce is a perfect meal during the cold winter months. I love to cook it low and slow — it’s the best way! I have tested and tasted the lamb ragù after 2 hours of cooking but the meat didn’t pull apart easily at this point and I found that the flavours haven’t penetrated the meat yet. Three hours is the ideal cooking time.
If you’re short for time, the pork variation is a great option! This variation takes just under 2 hours instead of 3 and is really delicious! I used LiberTerre pork for this recipe because their pork has generous marbling (fat to meat ratio) so the result is tender, juicy, great tasting pork.
For the lamb variation I used boneless lamb shoulder. I have tried this recipe using lambs neck as well and it is really tasty so if you can get your hands on some, give it a try as well!
Don’t feel like you have to use cavatelli pasta for this dish. It also works well with orecchiette, bowtie and even penne pasta varieties!
I love preparing these recipes for a special occasion or a romantic dinner at home. Serve it with a great bottle of wine and you’ll have a perfect dinner at home!
By far, one of the lamest party foods, in my books, is the basic shrimp cocktail ring. When I see one sitting