Lamb soup

  • Difficulté


  • 200 g0SX0063
  • 800 g lamb off the bone
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 dl white wine
  • salt and pepper
Mezzi Tubetti Lisci n° 63


Chop the lamb into bite-size chunks. Peel the onion, top, tail and rinse the carrot and the celery and slice them both finely.Fry the sliced vegetables in a saucepan with a drop of oil; once the onion is golden, add the chunks of lamb, let it brown over a medium heat, roll it round with a wooden spoon and slather with the wine.Oonce the wine has evaporated, salt and pepper, add the tomato sauce, cover it with a lid and cook over a low heat for 1 hour.Remove the lamb stew for another making. In the saucepan mix about 1 litre of warm water with the pan's juice, bring to the boil, season with salt to taste and as soon as it starts bubbling again toss the pasta in it and cook until al dente. To serve very warm.