Fettuccine al Ragù di Pecora

Fettuccine al Ragù di Pecora is a traditional pasta dish from central Italy, particularly associated with the regions of Lazio and Tuscany, where sheep farming is prevalent. The name translates to "fettuccine with sheep meat ragù," reflecting its rustic, slow-cooked sauce. Key ingredients include tender cuts of sheep (often lamb or mutton), tomato passata, red wine, garlic, rosemary, and pecorino cheese. The ragù is simmered for hours to develop deep, gamey richness, distinguishing it from beef- or pork-based sauces. A great version achieves a velvety, clinging sauce with melt-in-the-mouth meat, balanced acidity, and a hint of earthy sheep fat.

A noted example is served at Trattoria da Pappetta in Blera, Italia, praised by creator Braciamiancora for its authentic preparation. Regional variations exist: in neighboring Abruzzo, the same ragù may accompany chitarra pasta, while in Sardinia, it often features malloreddus. Some cooks omit tomato for a white ragù, but the classic version remains tomato-forward. The dish exemplifies the cucina povera tradition, transforming humble sheep meat into a robust, celebratory meal.