Spaghetti with Lamb – Abruzzo

Cut the lamb into small cubes. Clean, rinse and chop the peppers and tomatoes.

Heat 2/3 of the oil in the casserole, fry the vegetable cubes in it, turning often to the other side. Remove and put aside. Add the meat cubes to the casserole dish and sauté for five to six minutes. Season with salt and pepper.

Add the wine and simmer for about twenty-five minutes with the lid closed.

Add the diced vegetables and continue to cook gently for another fifteen minutes.

Boil salted water with the remaining oil and cook the spaghetti in it for five to six minutes until al dente.

Drain and mix with the remaining ingredients in the casserole. Arrange on plates and bring to the table sprinkled with grated Parmesan.

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