Pasta with Meat Sauce
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 garlic
- 2 rosemary
- 600 grams ripe tomatoes
- 2 tablespoons olive oil
- 200 grams Ground lamb (Or leg of lamb, cut into very small cubes)
- 125 milliliters vegetable stock
- freshly ground peppers
- 400 grams macaroni
Rinse, trim and peel soup vegetables if necessary, then chop. Peel and finely chop garlic. Rinse rosemary, strip needles from stems and chop. Rinse, halve and remove seeds from tomatoes. Finely chop tomatoes.
Heat oil in a pot. Add soup vegetables and sauté briefly. Add garlic and rosemary and cook, stirring. Add ground lamb and fry, stirring, until browned and crumbly.
Add tomatoes and stock and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, about 1 hour.
Cook pasta in plenty of salted boiling water until al dente. Drain. Toss pasta with sauce and serve immediately, topped with freshly grated Parmesan or Pecorino, if desired.