Bucatini with lamb Sauce
Instructions
Cut the lamb into small pieces and saute it in plenty of oil with garlic (which you shall put just have browned), Rosemary and Bay leaves.
Wet with a little wine and let evaporate.
At this point add the tomato pulp, salt and pepper and bring to term cooking on low heat.
Meanwhile boil the bucatini in boiling salted water, drain and mix with the sauce complementing with a sprinkling of grated pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 200 g of lamb meat
- 2 cloves of garlic
- 1 sprig of rosemary
- 2 leaves of laurel
- 400 g of tomato pulp
- Red wine
- Grated pecorino cheese
- Olive oil extra virgin
- Salt
- Pepper