Italia a tavola-Firenze-Pasta with Lamb

Minestra di Agnello

(Lamb pasta)

Ingredients for 6 servings 

11oz. of lean ground lamb

14 oz. of hand made taglierini

7oz. of ripe (or canned) tomatoes

6 ½ cups of light chicken broth

½ glass of white wine

½ Onion

1 carrot

1 celery stalk

1 clove of garlic

Olive Oil

Salt and Pepper

Mince finely the carrot, onion, celery and garlic and lightly fry it in 3 TbS of olive oil;

When the onion is golden brown add the lamb meet and stir fry lightly, stirring for about 3 minutes; add the white wine and when is almost completely evaporated add the tomatoes.  Continue cooking at slow fire for abut an hour and then add the broth. After a few minutes add the taglierini and cook for a few minutes.