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Ingredients
- 20 g de pecorino, coupé en morceaux (3 cm)
- 400 g de viande d'agneau, sans os et dénervée, en morceaux (2 cm)
- 2 gousses d'ail
- 50 g de céleri branche, coupé en morceaux (2-3 cm)
- 50 g de carotte, coupée en morceaux (2-3 cm)
- 100 g d'oignon, coupé en morceaux (2-3 cm)
- 1 brin de romarin frais, lavé et séché
- 30 g d'huile d'olive extra vierge
- 100 g de vin rouge
-
150
g de tomates allongées, type San Marzano, coupées en morceaux (2-3 cm)
or 150 g de tomate pelée au jus - 1 pincée de sel, à ajuster en fonction des goûts
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- 360 g de pâtes fraîches aux œufs, type pappardelle ou tagliatelle
- Nutrition
- per 1 portion
- Calories
- 2586 kJ / 618 kcal
- Protein
- 34.9 g
- Carbohydrates
- 73.9 g
- Fat
- 20.3 g
- Fibre
- 4 g
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