Torn Pasta Leaves with Lamb Ragout

For the lamb stew, cut the lamb into small cubes, chop the garlic and sauté both in olive oil. Stir in the tomato paste and deglaze with red wine. Add the bay leaf and braise the lamb until soft.

Add the stock little by little and let it boil down in between.

Finely dice the onion and celery and sauté separately in olive oil. Add the finely chopped herbs. Stir the herb mixture into the finished ragout and season with sea salt and pepper.

For the torn pasta sheets, break the pasta sheets into pieces or tear apart freshly made sheets and cook in plenty of salted water until al dente. Strain and mix into the lamb stew.

Before serving, stir in the lamb ragout with freshly grated Parmesan and toss well.

Preparation Tip:

COOKING TIME: freshly made pasta sheets 2-3 minutes, otherwise according to instructions lamb stew about 60 minutes.

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