Ragù di Agnello (Lamb)

[the_cooking_mom]

Сегодня делала на обед для Артура и Пернилл. Всем очень понравилось, муж сказал, что точно как в Италии. Мне даже не осталось попробовать. Подавала с пастой.

Ingredients

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Preparation

Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
Add the meat and brown gently, stirring.
Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.

Источник: https://www.epicurious.com/recipes/food/views/ragu-di-agnello-em-lamb-em-51221430