Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Sheep Ragù: A Sicilian Feast Bursting with Bold Flavours
Discover the rich and hearty Pasta with Sheep Ragù, a Sicilian classic perfect for those special gatherings!
📖 What is it
Discover the rich and hearty Pasta with Sheep Ragù, a Sicilian classic perfect for those special gatherings!
🛒 Ingredients
- ✓ 320g pasta (such as Sardinian gnocchetti or Trapani busiate)
- ✓ 300g sheep shoulder or neck, trimmed and chopped
- ✓ 200g tomato passata
- ✓ 1 clove of Nubia red garlic
- ✓ 1 onion
- ✓ 2 carrots
- ✓ 1 celery stalk
- ✓ 2 tablespoons Sicilian tomato concentrate
- ✓ 200ml red wine
- ✓ 1 sprig fresh rosemary
- ✓ A handful of fresh basil leaves
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the authentic tastes of Sicily with this pasta dressed in a slow-cooked sheep ragù, a dish steeped in tradition and warmth. The tender sheep meat, gently simmered with aromatic herbs and red wine, fills the kitchen with a comforting fragrance that calls to mind cosy family lunches on chilly winter days. This rustic, full-flavoured comfort food is a true hug for both palate and soul.
👨🍳 Preparation
- 1
Cut the sheep meat into small pieces.
- 2
Peel and finely chop the onion, carrots, and celery, removing any tough fibres. Crush the garlic.
- 3
Gently sweat the vegetables and garlic in a casserole with extra virgin olive oil over a low heat for about 10 minutes.
- 4
Once softened, add the meat and brown it over a higher heat for 5 minutes, stirring constantly.
- 5
Pour in the red wine to deglaze, then stir in the tomato concentrate dissolved in a little hot water and let it reduce.
- 6
Lower the heat, add the tomato passata, rosemary, and season with salt and pepper. Simmer gently with the lid slightly ajar for around 3 hours.
- 7
Add boiling water as needed to keep the ragù from drying out, adjusting seasoning towards the end.
- 8
Cook the pasta in salted boiling water until just al dente, then drain.
- 9
Toss the pasta through the ragù in the pan for a few seconds to combine.
- 10
Serve topped with fresh basil leaves.
💡 Tips and Variations
- •
For an extra indulgent touch, sprinkle some aged Sicilian pecorino cheese over the dish just before serving.
- •
Try swapping half the red wine for a dry white wine for a lighter, fresher ragù.
- •
Slow-cook the ragù for at least two hours to achieve melt-in-the-mouth tenderness and a deeply concentrated sauce.
- •
For a vegetarian twist, replace the meat with fresh or dried porcini mushrooms, sautéed and seasoned with the same herbs and spices.
- •
Cooking in a terracotta pot helps maintain even heat and imparts a subtle earthy aroma to the ragù.
- •
Boost the umami by adding a teaspoon of tomato paste during cooking.
- •
For a vegan version, substitute the meat with red lentils and use extra virgin olive oil instead of butter or lard.
- •
Patience is key: a slow, gentle simmer brings out every nuance of flavour in this dish.
📦 Storage
- • Store the ragù in an airtight container in the fridge and consume within 48 hours to enjoy its freshness and flavour.
- • For longer storage, portion the ragù and freeze it; it will keep beautifully for up to a month.
- • When reheating the pasta with ragù, add a splash of water or stock to prevent it from drying out and keep it lovely and tender.
🍷 Pairing
To accompany this sheep ragù pasta, opt for a Cerasuolo di Vittoria, Sicily’s renowned red wine with soft tannins and fruity notes that complement the dish’s richness. Alternatively, a young Nero d’Avola offers an intense, enveloping match. If you fancy something from further afield, a Tuscan Chianti Classico is a splendid choice to balance the ragù’s robust character.
Making this pasta with sheep ragù is like inviting a slice of Sicily into your home, full of heritage and heart. I’m sure it will win you over and become a firm favourite for your special occasions. Do give it a go, and don’t forget to share your culinary triumph with friends and family — after all, good food is best enjoyed together!
Rate this recipe
Click or tap the stars to rate