Tagliatelle with Castrato Sauce
Number of servings
4
Difficulty
Medium
Ingredients
400
gr fresh tagliatelle
500
gr lamb shoulder
100
gr pork fat
3
clove(s) garlic
2
piece(s) sprigs of thyme
1/4
cup(s) red wine
2
tbsp tomato preserve
pinch salt
pinch pepper
Directions
- In a rather wide iron skillet, brown the chopped lard with garlic cloves and sprigs of thyme.
- Add the mutton shoulder cut into stew pieces and continue cooking by pouring in the red wine.
- Once the wine has evaporated, add the tomato paste diluted in warm water (or tomato sauce).
- After adjusting with salt and pepper, finish cooking over low heat with the skillet covered.
- Boil the tagliatelle in abundant salted water, dress and serve.