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Le ricette di Pierre

GNOCCHI AL RAGU` DI AGNELLO

Ingredienti:

Dosi per 4:

800 g Gnocchi
cipolla
carota
sedano
pancetta
olio
burro
250 g polpa di agnello a cubetti
vino rosso
2 cucchiai concentrato di pomodoro
3 mestoli brodo
sale

Rosolare in un soffritto di cipolla, sedano, carota, pancetta, olio e burro, la polpa di agnello. Salare, spruzzare di vino e cuocere per 2 ore unendo, poco per volta, il brodo. Cuocere gli Gnocchi e condirli con il sugo.

Provenienza: RAI Televideo 30/03/1996

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