RomanItalian
Fettuccine with Sheep Ragù
by Marco Rufini · 181K subscribers on YouTube
Homemade egg fettuccine served with a rich, slow-cooked sheep meat ragù (stracotto) and a blend of three aged pecorino cheeses: young, semi-aged, and mature. The meat is simmered with a classic soffritto of celery, carrot, onion, and garlic, plus bay leaves and juniper berries, until tender and falling apart.
- Difficulty
- easy
Ingredients
12 items- Sheep Meat (for stracotto)Use parts like shoulder, leg, and neck
- Celery
- Carrot
- Onion
- Garlic
- Bay Leaves
- Juniper Berries
- Egg FettuccineFresh or dried; homemade with tipo 1 flour is suggested
- Pecorino Romano (primo sale)Young, soft pecorino
- Pecorino Romano (18-month aged)Semi-aged, aromatic
- Pecorino Romano (28-month aged)Aged, dry, and spicy
- SaltFor pasta water
Method
- Prepare the sheep ragù: cut the sheep meat into pieces. In a large pot, make a soffritto with finely chopped celery, carrot, onion, and garlic. Add bay leaves and juniper berries.
- Add the meat and cover with water or broth. Bring to a boil, skim off any impurities, then lower the heat and simmer slowly for several hours until the meat is very tender and falls apart.
- Shred the cooked meat using two forks and keep it warm in its cooking liquid.
- Bring a large pot of salted water to a boil. Cook the egg fettuccine until al dente.
- Drain the pasta, reserving a little cooking water, and transfer it to the pan with the shredded sheep ragù. Toss over medium heat, adding a splash of pasta water if needed to create a creamy consistency.
- Grate the three pecorino cheeses (young, 18-month aged, and 28-month aged) together. Add most of the grated cheese to the pasta and toss well.
- Serve immediately, topped with a little extra grated pecorino.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
