Maccheroni alla chitarra with lamb gravy

MACCHERONI ALLA CHITARRA A03275, Lamb RAGOUT INGREDIENTS 5 PEOPLE for the dough: 500 g durum wheat flour, eggs, salt 5.

For the ragout of lamb: 300 g of pulp d? lamb, 40 g butter 20 g onions, 200 g of tomatoes, 2 peppers, salt, pepper.

PROCEEDINGS Knead flour, eggs and salt on pastry Board until you have a smooth and elastic dough; then let it sit for 15 minutes covered with a damp cloth.

Roll out with a rolling pin a sheet with a thickness of 2 mm and the length of the strings of the guitar.

Place the dough on the metal wires, sprinkle rolling pin to get the strips of dough.

Cut the flesh of lamb and peppers, peeled, burning them on a flame, a 1 cm cubes.

In a pan with butter 20 g fry the meat to open flame, add salt, pepatela, levatela from heat and keep it warm.

In a separate saucepan you Brown the chopped onions with the remaining butter, add the peppers and tomatoes and simmer for 20 minutes.

At the end of cooking, add the meat and let stand for a few minutes in the sauce.

Add salt and pepper to taste.

Cook the pasta in plenty of boiling salted water, drain and add to lamb ragout.