How to cook tagliatelle with lamb ragout, recipe for a complete first course of meat from a nutritional point of view, ideal to be served especially on Easter day.
Ingredients for 4 people
- 400 g of noodles
- 250 g leg of lamb
- 4 tablespoons of olive oil
- 2 cloves of garlic
- 1 small red chilli pepper
- 1 bay leaf
- 1 red and 1 yellow pepper
- 2 tablespoons of tomato paste
- 50 ml of white wine
- salt
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
- pepper
Time of realization
About 30 minutes
Preparation
1) Start by cutting the leg of lamb into small pieces, sprinkle with salt and pepper.
2) In a pan heat the oil and fry the garlic, to be extracted from the oil before adding the meat, to brown until it takes on a dark color.
3) Incorporate hot pepper and bay leaf.
4) After cutting the peeled and seeded peppers into strips, add them to the meat, letting them braise while continuing to mix.
5) Pour wine and tomato paste, then cover and let simmer on low heat for an hour, until the meat has become soft.
6) If necessary, lengthen with meat or water broth, then adjust salt and pepper, removing chilli and bay leaf.
7) In plenty of salted water, cook the pasta, respecting the cooking times set on the package, then drain and drain it, before transferring it to an already hot container, then season with the ragù and serve on the table.
