Ingredients for 4 people:
320 g Bucatini Pastificio di Martino
400 g Lamb meat
40 g Porcini mushrooms dried
1 No Carrot
1 No Celery stalk
1 No Onion small
1 Clove Garlic
1 Sprig Rosemary
1/2 Glass Red wine
3 Spoons Oil extra virgin olive oil
to taste salt
to taste Pepper
400 g Lamb meat
40 g Porcini mushrooms dried
1 No Carrot
1 No Celery stalk
1 No Onion small
1 Clove Garlic
1 Sprig Rosemary
1/2 Glass Red wine
3 Spoons Oil extra virgin olive oil
to taste salt
to taste Pepper
Method:
First we put the dried porcini mushrooms to soak for about 20 minutes.
Meanwhile, cut the meat very finely with a knife.
We chop the carrot, celery, rosemary and onion and peel the garlic.
We put the vegetables and garlic in a large pan with oil, fry with a pinch of salt for about five minutes.
We combine the meat and the well-squeezed mushrooms, we preserve the water from the porcini mushrooms by filtering it with a cloth strainer.
Let it flavor for five minutes, then add the wine and then add the tomato paste.
We continue cooking over a very low heat and with the lid on for about two hours.
If necessary, add the mushroom water, at the end of cooking, remove the garlic and season with salt and pepper.
We put a pan filled with salted water on the heat and when it comes to the boil we cook the bucatini.
Drain al dente and stir in the sauce pan.
