The farfalle with sheep ragù is not a typically Abruzzese dish, but it becomes one since it contains sheep
meat inside, and only here do we create such dishes, as with our famous arrosticini we make extensive use of this type of meat, which is somewhat calorie-dense but of absolute deliciousness.
You can also prepare the ragù the day before, perhaps on Saturday, so on Sunday, you’ll have a royal first course.
Get some sheep meat and cut it into small cubes like the ones on the skewers of Abruzzese arrosticini.
Cook the ragù slowly without rushing, and if it becomes too thick, add a splash of water, and if you need to extend the cooking time a little, it doesn’t matter, you’ll still have a respectable ragù, and I’m sure you’ll be very satisfied.
So let’s get to work and create this first course that’s finger-licking good.
About 625 kcal per person
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Farfalle with Sheep Ragù
- 14 oz Farfalle
- to taste Salt
- 14 oz Sheep Meat
- 1 tbsp Extra Virgin Olive Oil
- to taste Salt
- 21 oz Peeled Tomatoes
- 5.3 oz Grated Parmigiano Reggiano
Preparation of Farfalle with Sheep Ragù
First, cut the sheep meat into small cubes and place them in a pan with a tablespoon of extra virgin olive oil. Start cooking over medium heat, stirring often, add a pinch of salt, and let it cook until the meat is fairly cooked but not browned.
Add the peeled tomatoes passed through a food mill, adjust with salt and a little water, and let it cook over medium heat for about an hour, stirring occasionally.
Boil salted water for the pasta, and when the ragù is ready, cook the pasta, drain it, and dress it with the prepared ragù.
Portion the pasta into plates, sprinkle with grated Parmigiano and serve.Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
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