Chop the onion, celery, carrot and a clove of garlic with the help of a cutter and fry it into a pan with oil. Add the lamb cut into small cubes and brown well, then add the salt and pepper. Add wine, let it evaporate completely and cover the lamb with water. Add the sprig of thyme still tied with a string and simmer until the water reduces; season with salt and pepper and remove the thyme. Cook the Aglianico noodles in salted water, then drain. Add pasta to the withe lamb sauce. Serve 4 forkfuls of pasta alternating with 3 slices of cheese and garnish with the thyme leaves.
