ITALIAN FOOD RECIPE
sheep meat sauce
This is the basic sauce recipe to be combined with many good traditional recipes for gnocchi and spaghetti alla chitarra of middle and southern Italy.
|BASIC INGREDIENTS||SHEEP MEAT|
| served ||3 hours (minimum)|
suggested wine: strong red
ingredients for 2 persons
|SHEEP MEAT||oz 16||500 GRAMS|
|TOMATO PULP||oz 13||400 GRAMS|
|OREGANO||1 BRANCH||1 BRANCH|
|PARSLEY||1 TABLESPOON||1 TABLESPOON|
|GARLIC||1 CLOVE||1 CLOVE|
|OLIVE OIL||2 TABLESPOON||2 TABLESPOONS|
Notes to recipe: Sheep meat sauce is rather the same from Umbria to Basilicata, widespread in Abruzzo, appears also in Latium, regions where the sheep breading is an important resource since centuries. It is a very ancient and easy recipe, which requires only patience and ... good meat. The particularity of this sauce with sheep meat is the fact that the meat will be removed as soon as the sauce is cooked and used for other preparations: for the meatballs (i.e. spaghetti with meatballs) or for a main course if the sheep is young and tender. In Terni the traditional recipe is to combine this sauce with gnocchi. Go to the photographed recipe and see how to prepare it.