Bombardoni rigati with lamb sauce and green beans

  • Difficulty


  • 350 g Bombardoni Rigati n° 128
  • 300 g lamb mince
  • 200 g green beans
  • 1 bunch thyme
  • 1 clove garlic
  • 1 bay leaf
  • ½ glass dry white wine
  • salt and pepper to taste
Bombardoni Rigati n° 128


Gently crush the clove of garlic and place with the laurel leaf and lamb mince in a saucepan with the extra virgin olive oil. Pour in the white wine and cook until the wine evaporates.Mix in the tomato purée, salt and pepper to taste; continue cooking over moderate heat for about 30 minutes, adding the chopped thyme after 15 minutes. In the meantime, cook the Bombardoni rigati in a pot full of salted water.String and chop the green beans into 3 cm pieces and add to the pasta halfway through cooking. Drain the pasta and green beans and dress with the lamb sauce. Serve hot.