*Pasta with Abruzzi Lamb Sauce


- 1 lb. penne or rigatoni pasta
- 1 lb. lamb cut into pieces
- 1 1/2 lbs. peeled tomatoes (San Marzano or Piennolo work well)
- 1 clove garlic
- 1 small onion
- 1 bay leaf
- thyme, marjoram
- celery
- 1 small carrot
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- salt, pepper


Chop the onion and the garlic and saute in the extra virgin olive oil. Add the celery and carrot. Add the pieces of lamb and stir occasionally so that the carrot and lamb brown a little. Add the white wine and let it evaporate. Add the tomatoes and the remaining spices and cook at a low to medium flame for approximately 1 hour. Add salt and pepper. Cook the pasta in abundant salt water, drain, and place in a large bowl. Add the sauce and serve. Serves four.