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Pasta with Sheep Ragù: A Sicilian Feast of Bold Flavours

Pasta with Sheep Ragù: A Sicilian Feast of Bold Flavours

Dive into the rich, hearty world of Sicilian cuisine with this pasta and sheep ragù recipe – a perfect dish for those special occasions!

Author: Vito Costa • Published on: November 3, 2020
Categories: First Courses Meat First Courses
Tags: garlic bay leaves basil sheep meat carrots onions tomato extract extra-virgin olive oil black pepper rosemary salt tomato sauce celery wine red wine
⏱️
Prep Time
Around 20 minutes
🔥
Cook Time
About 3 hours and 20 minutes
👥
Serve
Serves 4
📊
Difficulty
Moderate
💰 Moderate
🗓️ Winter
⭐ 4.7/5

🛒 Ingredients

  • ✓ 320g pasta (like Sardinian gnocchetti or Trapani-style busiate)
  • ✓ 300g sheep meat, trimmed
  • ✓ 200g tomato purée
  • ✓ 1 clove of Nubia red garlic
  • ✓ 1 onion
  • ✓ 2 carrots
  • ✓ 1 celery stalk
  • ✓ 2 tablespoons Sicilian tomato extract
  • ✓ 200ml red wine
  • ✓ 1 sprig of fresh rosemary
  • ✓ A handful of fresh basil leaves
  • ✓ Extra virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
450 kcal
Protein
25 g
Fat
20 g
Carbohydrates
50 g
Fiber
5 g
Sugars
7 g
Sodium
800 mg

Pasta with sheep ragù is a cherished Sicilian classic that beautifully balances the rustic depth of sheep meat with the gentle tenderness of pasta, offering a truly memorable culinary treat. Rooted in the island’s rural traditions, the flavoursome, aromatic sheep meat is slow-cooked to perfection, releasing a fragrant ragù that fills the kitchen with warm, inviting aromas. This comforting dish brings to mind cosy Sunday lunches with family and is best enjoyed in the chillier months when you’re craving something robust and heart-warming.

👨‍🍳 Preparation

  1. 1

    Cut the sheep meat into small bite-sized pieces.

  2. 2

    Peel and roughly chop the onion, carrots and celery (removing any tough strings). Finely chop the garlic.

  3. 3

    Gently soften the chopped vegetables and garlic in a pan with extra virgin olive oil over a low heat for about 10 minutes.

  4. 4

    Once tender, add the meat and cook over a medium-high heat for 5 minutes, stirring constantly to develop the flavours.

  5. 5

    Pour in the red wine to deglaze, then stir in the tomato extract dissolved in a little warm water and let it reduce.

  6. 6

    Turn the heat down low, add the tomato purée, rosemary, and season with a pinch of salt and pepper. Simmer gently for around 3 hours with the lid slightly ajar.

  7. 7

    Add boiling water little by little as needed to keep the ragù moist, and adjust seasoning towards the end.

  8. 8

    Cook the pasta in plenty of salted boiling water until just al dente.

  9. 9

    Drain the pasta and toss it in the ragù for a few seconds to coat.

  10. 10

    Serve topped with fresh basil leaves.

💡 Tips and Variations

For an extra punch of flavour, stir in a handful of grated pecorino cheese before serving. If you prefer a lighter ragù, swap half the red wine for a dry white wine.

📦 Storage

  • • Keep leftovers in the fridge for up to 2 days.
  • • You can freeze the ragù for up to a month.
  • • When reheating pasta, warm gently over a low heat, adding a splash of water to prevent it drying out.

🍷 Pairing

Pair this pasta with sheep ragù with a glass of Cerasuolo di Vittoria – a Sicilian red wine that beautifully complements the dish’s rich flavours.

Give this hearty Sicilian pasta with sheep ragù a go at home – it’s a wonderful way to bring a touch of the island’s rustic charm to your dinner table. Perfect for sharing with loved ones on a cosy evening, this dish will no doubt become a firm favourite. Why not invite some friends round and enjoy a taste of true Sicilian comfort together?

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