Lamb Stew with Pasta

Lamb Stew with Pasta
35 min.


for 4 servings
1 kilogram Lamb ragout (diced)
2 Red Bell peppers
2 yellow Bell peppers
4 Tomatoes
2 Garlic cloves
2 Shallots
3 tablespoons Olive oil
1 Bay leaf
1 Rosemary sprig
100 milliliters Red wine
200 milliliters Lamb stock
400 grams Macaroni
Sea salt
freshly ground Pepper
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Preparation steps

Step 1/6

Rinse and halve bell peppers, remove seeds and ribs, dice.

Step 2/6

Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Quarter and remove seeds, dice. 

Step 3/6

Peel garlic and shallots, cut shallots into rings and cut garlic into thin slices.

Step 4/6

Heat oil in a pan and brown meat on all sides. Add peppers, shallots and garlic and saute briefly. Add tomatoes and saute for a few minutes, degalze pan with wine, simmer briefly. Add broth and chopped rosemary and bay leaf. Simmer, covered, for about 20 minutes. Season with salt and pepper.

Step 5/6

Cook pasta in boiling salted water until al dente. 

Step 6/6

Drain pasta and arrange on plates, top with stew and serve.