Ragù di pecora
Serves 6
Method
Trim excess fat from the boneless shoulder and cut the meat into bite-size chunks. Finely chop the onion, carrot and garlic. Tie the rosemary sprig with kitchen string so it is easy to remove later.
Heat the olive oil in a large pot. Add the onion, carrot and garlic and cook, stirring, until lightly golden. Add the sheep meat and rosemary, then season with salt.
Pour in enough water to cover the meat generously. Bring to a gentle simmer and cook over moderate heat for about 2 hours, until the meat is tender. Check the level regularly and add water as needed to keep the meat covered; continue cooking if it is still firm.
Add the coarsely chopped peeled tomatoes and simmer for another 20 minutes, stirring occasionally. Remove the rosemary and adjust the salt. Serve the ragù hot.
