Vermicelli with lamb sauce

  • Difficulty


  • 320 g Tonnarelli n° 312 all’uovo
  • 600 g lamb, chopped in bite-size chunks
  • 4 tbsp grated Pecorino cheese
  • 2 clove garlic
  • 20 g Italian parsley
  • salt
Tonnarelli n° 312 all’uovo


Heat the oil in a pan, add the crushed garlic and brown, add the lamb chunks, season with salt and brown evenly, cooking it all over.Add a dash of water, cover with a lid and cook for an hour, ladling cool water from time to time to prevent it from drying. Before it is ready add the chopped parsley.Cook the vermicelli in plenty of boiling salted water. Once al dente, drain them and mix it with the lamb ragù, sprinkle with grated pecorino and serve immediately warm. “You can make the recipe also with the other pasta shapes suggested here.”