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.
