Short macaroni with 30-minute lamb stew

Name: Short macaroni with 30-minute lamb stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Lamb salmon (released lamb back); 1 (approx. 375 g) bunch of greens; 1 Onion; 1 Garlic clove; 2 Branches of rosemary; 400 g pasta (e.g. short macaroni); 7-10 Tbsp salt and pepper; 3 TABLESPOONS Olive oil; 1 TEASPOON Tomato paste; 1 TABLESPOON Flour; 1/8 l Red wine; 100 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Lamb salmon (released lamb back)
1 (approx. 375 g) bunch of greens
1 Onion
1 Garlic clove
2 Branches of rosemary
400 g pasta (e.g. short macaroni)
7-10 Tbsp salt and pepper
3 TABLESPOONS Olive oil
1 TEASPOON Tomato paste
1 TABLESPOON Flour
1/8 l Red wine
100 g Whipped cream

Directions

1
Dab meat dry and cut into small cubes. Clean or peel and wash the soup vegetables and dice them just as small. Peel onion and garlic. Dice onion finely, chop garlic very finely.
2
Wash the rosemary, dab dry, remove the needles and chop finely.
3
Cook the noodles in 3-4 l salt water (approx. 1 teaspoon salt per litre) according to the package instructions.
4
Heat 1 tablespoon of oil in a pan one after the other. Fry the meat in 2 portions over high heat until brown, turning. Do not put too much meat in the pan at once, otherwise it loses juice and does not brown.
5
Season each portion with salt and pepper and then remove.
6
Heat 1 tablespoon of oil in the frying fat. Fry the onion, garlic, vegetables and rosemary in it, turning them over. Season with salt and pepper. Stir in tomato paste and sauté briefly. Dust with flour and sauté while stirring.
7
Deglaze with wine and 300 ml water. Bring to the boil and simmer covered for about 5 minutes. Add cream and lamb, bring to the boil briefly. Season to taste with salt and pepper.
8
Drain the pasta, put it back into the pot and mix with the ragout. Serve with freshly grated pecorino or Parmesan cheese.