Ingredients
400g gnocchetti sardi
salt and pepper
salt and pepper
80g aged pecorino cheese, grated
SAUCE
5 tbsp olive oil
1 large onion, peeled and finely chopped
600g lamb on the bone, or slices of the lower part of the leg (ossobuco)
100ml dry white wine
enough tomato pulp (polpa di pomodoro) to cover the meat, or canned chopped tomatoes
2–3 bay leaves
a few rosemary needles
Method
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For the sauce, heat the olive oil in a pan, add the onion and fry gently to soften, about 6–7 minutes, then add the meat and stir to brown on all sides.
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Add the wine and heat to allow the alcohol to evaporate for a few minutes. Add the tomato and herbs, cover and stew slowly on top of the stove for 2–3 hours. Check from time to time, and add a little water if it seems too thick.
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Remove the meat from the juices and discard the bones. Cut or flake the meat in smaller pieces and return to the sauce. Season with salt and pepper to taste, and if extra moisture is still needed, add 2–3 tbsp pasta cooking water.
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Cook the pasta in plenty of boiling salted water until al dente, probably about 8–9 minutes. Drain and put in a large bowl with half of the sauce. Mix well, divide between the plates and top with a little more sauce and the grated pecorino.
