What you'll need: 1 pot. 1 pan. An appetite.

• Boil — Large pot of salted water, rolling boil
• Cook the pasta — 3-4 mins fresh, 5-7 mins from frozen
• Warm the sauce — Low heat in a pan, add a splash of pasta water
• Combine — Toss pasta into the sauce, let it cling
• Plate — Transfer, finish with parmesan, drizzle chilli oil if you like

(Cook your pasta the day it arrives or freeze immediately. From frozen, add directly to boiling water, no thawing).

• 🍖 First: Rich, succulent braised mutton
• 🍝 Then: Delicate fresh pasta giving way to the filling
• 🍅 Through it all: Bright tomato freshness cutting through
• ✨ Finish: Deep, savoury, the kind that lingers

Comfort food that earned its place at the table.

• •Inspired by the rustic kitchens of Northern Italy.
• •Where a beautifully braised joint becomes delicate filled pasta. Where nothing goes to waste.
• •We buy the whole hindquarter. Butcher it ourselves. The bones become stock. The meat becomes filling. Four hours for each.
• •This is one of the oldest traditions of Italian cookery. Slow work. Real ingredients. No shortcuts.
• •A slow Sunday in the Italian countryside. Even if it's a Tuesday.

• If you're pouring… → Chianti Classico: the obvious choice, and obvious for good reason → Montepulciano d'Abruzzo deeper, earthier, equally right
• On the side… → Garlic Focaccia for mopping → Freshly grated Parmigiano Reggiano
• Turn up the heat… → Bomba di Calabria or Bomba di Giamaica → Burrata, if you want to make a whole spread of it

• Fridge:Consume within 2 days
• Freezer: Up to 6 weeks. Cook from frozen, no thawing.

• Comforting family dinners. Cosy evenings in. Anyone who appreciates good things takes time.