Pappardelle al ragù bianco di agnello - Toscana

Pappardelle with white lamb ragout - Tuscany

Ingredients for 4 people

  • 350g of Pappardelle Di Martino
  • 400g of lamb
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • 1 sprig of rosemary
  • 1 sprig thyme
  • oregano to taste
  • 1 clove of garlic
  • 1/2 of white wine
  • EVO oil to taste
  • Salt to taste
  • Grated pecorino to taste

Directions:

Debone the meat and cut the pulp with a knife

Pour a generous drizzle of olive oil into a wide-bottomed saucepan

Lamb meat is lean meat and therefore requires more oil than another type

Add the chopped onion, carrot and celery and let it cook over a low heat. Add the lamb and brown for a couple of minutes. As soon as the meat is well browned, add the white wine

Prepare a mixture of fresh herbs (rosemary, thyme and oregano) and add them to the ragù. Cover and cook for about an hour

When the lamb sauce is ready, cook the Pappardelle

Drain them a couple of minutes before the end of cooking and transfer them to the saucepan with the ragù

Stir the pasta with the sauce and let it savor for a few minutes. Serve with grated pecorino.

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