Penne a candela with lamb and bean ragù

  • Difficulty


  • 300 g0SX0340
  • 200 g French beans
  • 300 g lamb
  • 300 g tomatoes, ripe and firm
  • ½ glass dry white wine
  • 1 small bunch thyme
  • 1 clove garlic
  • 1 bay leaf
  • salt and pepper
Penne a Candela n° 340


Trim and rinse the French beans, chop them into 3 cm size chunks. Rinse and chop the thyme, crush the garlic and mince the lamb meat. Blanch the tomatoes, once peeled, desedded and drained chop them coarsely.Place the oil in a pan with the bay leaf and the garlic and fry until golden, add the minced lamb and evenly brown. Pour the white wine and once evaporated add the tomatoes, season with salt and pepper and simmer over a medium heat for half an hour; half way though add the chopped thyme.In the meanwhile cook the pasta then toss the French beans with the pasta then, once al dente, drain it and serve warm.