Time
50 minutes
Difficulty
Easy
Course
First Courses
Italian Region
Ingredients
Servings 4
- 1 lb lamb meat, cut into small chunks
- 1 sprig rosemary
- 2 cloves of garlic
- 1 ¼ lb tomato sauce
- 1 cup dry white wine
- 5 tablespoons extra virgin olive oil
- salt and pepper
Preparation
20 minutes preparation + 30 minutes cooking
Chop the rosemary leaves together with the garlic and put the chopped mixture and the oil in a casserole. Sauté. Add the pieces of meat and leave to brown. Sprinkle with white wine and, when it has evaporated, season with salt and pepper. Add the tomato puree and finish cooking. This “ragù” is used to dress home-made “tagliatelle”.
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