Description
Sheep Ragout is a traditional Tuscan ragout, typical from Campi Bisenzio, a small town near Florence. The origin of this specialty is due both to the great ancient diffusion of sheep breeding in this area and to the cheapness of the meat itself. It was actually one of the cheapest meat and therefore “poor meat” by definition. Sapori della Rocca prepares this sauce according to the recipe by Nonna Mary, or Grandma Mary. She is the founder of the company Sapori della Rocca and she still preserves all the family recipes.
Tips to taste Sheep Ragout
This sheep ragout is basically a typical tuscan pasta condiments. It is ready to be added to your pasta, in particular short pasta, such as penne, or long pasta such as tagliatelle. It is also a perfect ingredient for you aperitif, if you spread it on croutons or on fried polenta.
Ingredients
Sheep meat 58%, tomato pulp, carrot, onion, wine (contains SULPHITES), extra virgin olive oil, parsley, double tomato paste, salt, pepper.
Shipping & Delivery
Our priority is to pack and ship products safely so that you can receive them in perfect condition and with their quality intact. Glass containers and the most delicate products are packed as not to be damaged during transport.
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