Pappardelle al Ragù di Capra e Pecora

Pappardelle al Ragù di Capra e Pecora is a hearty pasta dish originating from the pastoral regions of Sardinia, particularly the inland areas where sheep and goat farming are central to the culinary tradition. The dish pairs broad, egg-rich pappardelle noodles—typical of central Italy but adopted here for their ability to hold a robust sauce—with a slow-cooked ragù made from a blend of goat (*capra*) and sheep (*pecora*) meat.

Key ingredients include coarsely ground or diced goat and sheep shoulder, a soffritto of onion, carrot, and celery, white wine, tomato passata or crushed tomatoes, and a finishing touch of fresh herbs such as rosemary or thyme. Some versions incorporate a pinch of pecorino sardo, mirroring the local cheese culture. What distinguishes a great version is the meat’s long, gentle braising until it is fork-tender and the sauce has emulsified into a velvety, clinging ragù. The balance between the slightly gamey goat and the richer, more mellow sheep meat is crucial; the best preparations allow both flavors to shine without one dominating.

Regional variations occur across Sardinia. In coastal zones, a splash of Vermentino wine replaces the inland’s Cannonau. Some cooks omit tomato entirely for a *in bianco* version, letting the meat juices and a dusting of aged cheese speak. The dish is proudly served at Sant’Orgiu in Tertenia, where creator Braciamiancora has championed this rustic pairing, proving that the island’s sheep-and-goat heritage yields a ragù as complex as any beef-based classic.