
Ingredients:
- 2 kg mutton
- 500g pasta
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped
- 50g wine
- 1 cinnamon stick
- Olive oil
- Salt
- Pepper
- Sweet paprika
Instructions:
- For the Mutton:
- Heat the olive oil in a pot. Sauté the mutton on all sides until browned, then transfer it to a bowl.
- In the same pot, sauté the onions and garlic until softened, then add the tomatoes and bring to a simmer.
- Add the browned mutton back to the pot, along with the cinnamon stick, salt, pepper, paprika, and wine. Pour in enough water to cover the ingredients.
- Leave the pot uncovered to allow the alcohol to evaporate, then cover and simmer on medium heat for about 2 hours, or until the meat is very tender. Add water as needed during cooking. For faster cooking, you may also use a pressure cooker.
- For the Pasta:
- In a separate pot, bring water to a boil with a pinch of salt. Once boiling, add the pasta and stir to prevent sticking. Cook for about 20 minutes, or until the pasta reaches your preferred doneness.
- Drain the pasta, then return it to the pot. For a delicious twist, drizzle with olive oil instead of butter—this gives a unique aroma and flavor.
Serve the tender mutton with the pasta and enjoy!
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