A nutritious, tasty sauce that allows children to eat meat comfortably. This is the ragout or Italian sugo. Apart from some finely chopped vegetables, pine nuts and lamb meat, this sauce needs pampering and patience. You choose the pasta to your liking, we are going to eat some pappardelle of spinach. The same I say of the nuts.

Pasta with lamb ragout and pine nuts

Print recipe

Today we are going to eat delicious, very delicious, thanks to this recipe for Pasta with lamb ragout and pine nuts

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Total time:

Ingredients

250 gr. pappardelle or other type of pasta
500 gr. boneless and cleaned lamb meat
200 gr. grated or crushed tomato and sifted
50 gr. carrot
50 gr. chive
30 gr. celery
50 gr. pine nuts
1 glass of red wine
fresh parsley
sugar (if the tomato is acidic)
pepper
olive oil
shawl
grated cheese

Preparation

We start by preparing the ingredients.
Finely chop the carrot, celery and spring onion
We do the same with the lamb.
You can cut the meat with a knife or machine, depending on how you want it to have more or less presence on the plate.
In a large frying pan with oil covering its base, sauté the vegetables very well with a little salt
Separately and also seasoned, we brown the meat
Once ready, we add it to the pan of vegetables
Sprinkle everything with red wine and let it cook over medium heat until it evaporates
Then add the tomato and cook over low heat until the sauce is thick.
Meanwhile we can toast the pine nuts
When the ragù is consistent, add the chopped parsley, season with sugar, salt and pepper and add the pine nuts
Cook for another 5 minutes before mixing it with the boiled pasta in plenty of salted water for as long as the packaging indicates
Sprinkle with freshly grated cheese.

Image: star chefs

Recetín

Pasta with lamb ragout and pine nuts

Pasta with lamb ragout and pine nuts

Ingredients

Preparation

Leave a Comment Cancel reply