Pappardelle with lamb and peppers sauce
Instructions
Saute in oil the finely chopped onion and garlic and sauté the chopped lamb meat: sprinkle with wine and let it evaporate.
Combine tomatoes, bay leaf, marjoram and paprika, salt, pepper and cook 30 minutes.
Cut the peppers into strips and blow them up in a pan with oil, salt and pepper.
Boil the pasta, season it with peppers, lamb sauce and pecorino.
Ingredients and dosing for 4 persons
- 500 g of type pasta pappardelle
- 400 g of lamb meat
- 1 onion
- 1 clove of garlic
- 400 g of peeled tomatoes
- White wine
- Laurel
- Marjoram
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 green pepper
- Hot pepper
- Grated pecorino cheese
- Olive oil
- Salt
- Pepper