Penne a Candela con ragù di agnello

Penne a Candela with lamb ragout

Cooking a good lamb ragout is simply amazing! Follow this recipe with us and you will prepare a delicious dish in a relatively short time.

Ingredients for 4 people
  • 400 g PGI Gragnano Penne a Candela
  • 350 g Lamb
  • 140 g Carot
  • 130 g Celery
  • 130 g Onion
  • 1 Spring onions
  • 50 g PDO Pecorino Romano cheese
  • to taste EVO oil
  • to taste Salt and pepper


  1. First, you need to bone the lamb and cut the meat into cubes. Then it is necessary to roast the bones in a preheated oven at 200° for about 25 minutes. In a saucepan, brown roughly 100 grams of celery, 100 of carrot and 100 of onion in a drizzle of oil, then add the bones and cover them with ice. Leave to simmer for about 12 hours.
  2. Then cut the meat into brunoises (small cubes of about half a centimetre) and do the same with the remaining celery, carrot and onion, being careful to cut them the same size as the meat. In the same saucepan, brown the lamb in the oil, then add the chopped celery, carrot and onion.
  3. Add the previously filtered gravy of the lamb, add salt and cook over low heat for about 25 minutes.
  4. In the meantime, bring plenty of water to the boil in another saucepan and cook the Penne a Candela di Gragnano PGI. In a pan, sauté the onion cut into julienne strips with a drizzle of oil, then add the lamb ragout and, subsequently, the drained pasta al dente. Stir in Pecorino Romano and pepper and serve.

Your delicious dish of Penne a Candela with Lamb Ragù is finally ready. Serve hot and enjoy the flavor!

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