Tagliolini col sugo di agnello

Egg pasta with lamb sauce

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 1 small onion
  • 1 carrot
  • leaves from 1 small bunch

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