Tagliatelle pasta with Aglianico wine and Lamb Ragù and Caciocavallo cheese

Product combined with the recipe

Tagliatelle Scatola 12 cf

Ingredients for 4 people

  • 500g of Aglianico noodles
  • 500g of lean lamb
  • 12slices of fresh Caciocavallo cheese
  • 40g of Extra virgin olive oil
  • 100g of onions
  • 100g of celery
  • 100g of carrots
  • 1 clove of garlic
  • 200 ml of white wine
  • 2 sprigs of Timo
  • Salt and pepper to taste.


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.

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