Macaroni with ragu ' alla provenzale

2_03394 BUCATINI with PROVENCAL gravy INGREDIENTS for 6 PERSONS 500 g of bucatini, an onion, 6 boneless lamb chops, a tablespoon of tomato paste, a sachet of Saffron, 3 cloves of garlic, 3 tablespoons chopped parsley, 50 g grated Gruyère cheese, salt, pepper.

Peel and chop the onion.

In a saucepan heat 2 tablespoons tall oil and Brown the lamb chops on both sides.

Add salt and pepper.

When cooked, place on a plate.

In the same saucepan, sauté chopped onion to moderate flame for 10 minutes, stirring constantly.

Add the tomato paste and stir.

Then pour 2 litres of warm water.

Add salt and pepper and diluitevi saffron powder and bring to a boil.

Pour the pasta and gilds it for the time indicated on the package.

During cooking the pasta will absorb all the water.

possibly raise the flame halfway through the cooking.

Meanwhile, in a bowl mix the crushed garlic and chopped parsley.

Add the ribs to pasta and mix thoroughly.

Add the chopped garlic and parsley and stir.

Directly in individual dishes served with gruyere.