Cavatelli Al Ragu D’agnello

Ingredients – Serves 4

• 400g of cavatelli (or tagliatelle)
• 200g of lamb minced
• 2 cloves of garlic
• 1 sprig of rosemary
• 2 bay leaves
• 400g of tomato sauce
• Red wine
• Grated pecorino cheese
• Extra virgin olive oil
• Salt and pepper to taste

Method

Brown the minced lamb in a pan with plenty of oil, together with the garlic (which will be removed as soon as it has browned), rosemary and bay leaf.

Add a little bit of wine and let it evaporate.

At this point, add the tomato sauce, salt and pepper and finish cooking on low heat.

Meanwhile, boil the cavatelli in plenty of salted water, drain and mix them with the sauce, complete with a sprinkling of grated pecorino.