Maccheroni with lamb ragù

Product combined with the recipe

maccheroni Scatola 16 cf

Ingredients for 4 people

  • 500gr of Maccheroni Leonessa
  • 300gr of lamb meat
  • 8 lamb chops
  • ½ onion
  • Parmigiano Reggiano
  • 4 tablespoons of extra-virgin olive oil
  • 1 kg of peeled tomatoes or 1 bottle of tomato sauce
  • White wine
  • aromas: laurel garlic rosemary


In a saucepan I fry the lamb's pulp with a bay leaf in the oil, after 3-4 minutes add the finely chopped onion and let it brown, then add the wine and when it is evaporated I remove the bay leaf. Finally I add the tomatoes passed, and cook for about 1 hour on low heat. On the side, I fry the ribs in oil in a pan with the aromas, after 5 minutes of cooking add a little wine and continue cooking in the oven at 180 degrees for about 15 '. Cook the macaroni in plenty of salted water, drain and in the pasta pot add the meat sauce and a little 'cooking sauce of the ribs, manteco all adding the cheese to taste. Servant decorating with braised ribs. Wine: Red Taurasi.

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