Italian lamb navarin macaroni with navarin

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Italian lamb navarin macaroni with navarin

Italian lamb navarin macaroni with navarin

Number of people

2 packs of macaroni

500 g lamb navarin

250 g ground lamb

200 g smoked bacon or a good diced Italian ham

1 glass of red wine

1 Spanish onion

2 cloves of garlic

10 fresh tomatoes

1 bunch of fresh basil and thyme

1 carrot

1 jar of veal or sheep stock

1 tablespoon tomato paste

1 box of mascarpone

Preparation: 30 min
Cooking time: 2h30
Step 1
Brown the onion and garlic in a large cast iron casserole dish, preferably with a knob of butter and a tablespoon of olive oil.
Step 2
Once the onions are translucent, add all the meats including the smoked one and brown for 10 minutes and pour in the red wine.
Step 3
Let the wine evaporate by half. Add the peeled fresh tomatoes, carrot, stock and tomato paste
Step 4
Finish with basil and thyme and for safety, a good glass of water.
Step 5
Let it simmer for at least two hours at a time, like a Bolognese sauce.
Step 6
If you're in a hurry, you can enjoy your favourite pasta right away, but the secret of this recipe is to let it cool in a dish that goes in the oven for an entire night to release the flavours of the sauce.
Step 7
The next day, brown the dish with the mascarpone well diluted in the sauce
Step 8
For the gratin I recommend a homemade mixture half Emmental half Parmesan cheese.
Step 9
To finish it all, cook the pasta al dente.
Author's note
The game is really worth the effort to let the dish rest all night, a simmered dish is always better the next day.
Mascarpone brings an incomparable creaminess! It's not too light but good...
For this recipe I always add to my pasta cooking water a tablespoon of tomato paste and one or two cubes of meat broth.

I add my grain of salt

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