Lamb ragout with pasta

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 750 g lamb shoulder meat
• 800 g can of tomatoes
• 2 stalk(s) Celery
• 5 tbsp olive oil
• 0.12 liters of white wine
• Salt
• 2 bay leaves
• 500 g pasta
• Pecorino, freshly grated
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and finely chop the onion and garlic. Trim and finely dice the celery. Cut the meat into small cubes. Drain the tomatoes, reserving the juice, and roughly dice the tomatoes. Brown the lamb in olive oil until browned. Fry the onion, garlic, and celery over medium heat for a few minutes. Deglaze with the white wine and let it evaporate. Add the tomatoes, but without the juice. Season with salt, cayenne pepper, and bay leaves. Cover and simmer over low heat for about 1/2 hour, stirring occasionally and adding tomato juice if desired. Cook the pasta in salted water and serve with the ragù and freshly grated pecorino.