Noodles with Lamb Stew – Abruzen

A great pasta dish for any occasion:

Pasta with lamb ragout une peporoni.

Cut the lamb into small strips and season with salt and pepper. Put the olive oil on the fire with the garlic and the bay leaves in a frying pan, then add the lamb and fry it gently. After fifteen minutes, deglaze with white wine, and when it has evaporated, add the quartered tomatoes and the peppers cut into strips. Let the ragout simmer on a low flame for 120 minutes with the lid closed. It may be necessary to add a little water or beef broth. At the end season with salt and pepper.

Serve the ragout over pasta cooked al dente and drained.

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