At A Casa di Nonna restaurant in Pula within the South of Sardinia I loved Fregola al ragù di pecora con vino rosso, which is fregula/fregola with a mutton ragù with crimson wine. Fregula is a Sardinian model of couscous, which is extra coarse than common couscous. With the bits of floor mutton at about the identical dimension, this makes for a really good texture of the dish. Since I had discovered a supply for mutton in Netherlands, I’m making a sequence of mutton dishes. You could possibly additionally make this with beef or lamb and it received’t be as particular, however nonetheless excellent. Right here is my model of this easy however tasty dish. There’s solely a little bit of tomato on this ragù and I’ve used two varieties of tomato: sundried tomatoes and contemporary uncooked tomato. I nonetheless had some mutton inventory in my freezer from once I made Zuppa Gallurese.
For 3-4 servings as a primo piatto
- 300 grams (2 cups) fregula
- 450 grams (1 lb) floor mutton
- 250 ml (1 cup) crimson wine
- 250 ml (1 cup) do-it-yourself mutton inventory
- 2 sundried tomatoes, soaked for 10 minutes, and minced
- 2 cloves garlic, minced
- 2 plum tomatoes, skinned, seeded, and diced
- 2 bay leaves, ideally contemporary
- 1 Tbsp minced contemporary flat leaf parsley
- 2 Tbsp further virgin olive oil
- salt and freshly floor black pepper
I purchased mutton appropriate for stewing, and floor it myself.
Soak 2 sundried tomatoes in scorching water for 10 minutes. Drain and mince them along with 2 garlic cloves.
Warmth two tablespoons olive oil in a frying pan and add 450 grams of floor mutton. Season with salt.
Cook dinner over excessive warmth, stirring with a picket spatula, till the mutton is properly browned and a brown crust has fashioned on the pan.
Add the minced garlic and sundried tomatoes, and stir for an additional minute.
Deglaze with 250 ml crimson wine.
Stir with a picket spatula to loosen up the brown crust within the pan.
Add 2 bay leaves, and permit the wine to scale back by half to burn off the alcohol.
Add 250 ml of mutton inventory.
Deliver to a boil.
Cowl, leaving the lid barely ajar, scale back the warmth, and permit to simmer for a few hours over very low warmth.
The ragù shouldn’t be soupy however not too dry both. Add some scorching water if wanted.
Boil the fregula al dente in response to the bundle directions in ample salted water.
Within the meantime, pores and skin, seed, and cube 2 plum tomatoes as described in this recipe (that is known as concassé in French).
When the fregula are executed, drain them, and add them to the ragù, along with the diced tomato and a tablespoon of minced contemporary flat leaf parsley.
Stir to combine. Style and modify the seasoning with salt and freshly floor black pepper.
Serve on preheated plates.
That is good with a crimson wine from Sardinia, a Cannonau di Sardegna or a Carignano del Sulcis.