This is Sardinian sheep ragù!
The process is very similar to other meat ragù, although this recipe has a much more intense and wild flavour. Sheep meat is also much fattier and gamier in flavour than lamb meat. It's often eaten in Sardinia on special occasions and you can find many delicious recipes using this type of meat.
This recipe is often made with whole cuts of meat but the ragù using mince meat is our favourite version of this dish.
Once the ragù is made it can stay in the fridge for up to 3 days or it can be frozen in small batches for up to 3 months. It will taste even better from the day after you make it as it will have cooled down properly overnight and the flavours will have combined all together to make a very tasty ragù!
If you can’t find sheep mince you can substitute it for lamb mince. Of course sheep meat is fattier and stronger in flavor but lamb is a good substitute and will still make a tasty ragù!
Makes: 12-14 portions