Name: Tagliolini col sugo di agnello (Egg pasta with lamb sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 12 ounces (350 g) fresh egg tagliolini; pepper; salt; 12 ounces (350 g) canned tomatoes; 1 cup (250 ml) dry white table wine; 1 carrot; 1 small onion; leaves from 1 small bunch basil; 2 tablespoons extra-virgin olive oil; 1½ pounds (700 g) boneless lamb, in ¾-inch (2-cm) pieces; 3½ ounces (100 g) lean pancetta

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 small onion
1 carrot
leaves from 1 small bunch

Europe
Italy
Starter
Mediterranean
Pasta

Method

Chop together finely the onion, carrot, basil, and pancetta. Put them in a pan with the oil over medium heat. When the pancetta fat has completely melted, add the lamb and brown, stirring. Add the wine and let it evaporate, then add the tomatoes and 4 cups (1

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Tagliolini col sugo di agnello

Egg pasta with lamb sauce

Ingredients

Method

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