Quick lamb ragout with noodles

1.

Wash meat, tro Dab and cut into fine cubes. Peel, wash and finely dice the carrots, celery and parsley root. Clean and wash the leek and cut into fine rings. Peel the onions and finely dice them. Peel garlic and chop finely. Wash the rosemary, shake dry, pluck the needles from the branches and cut finely

2.

Heat 1 tablespoon of oil in a large pan, fry 1/3 of the meat vigorously while turning. Immediately remove from the pan and season with salt and pepper. Fry the rest of the meat in 1 tablespoon of oil each

3.

Add 1 tablespoon of oil to the pan. Put the onions, garlic and vegetables in the frying fat, fry vigorously while turning. Season with salt and pepper. Add tomato paste, sweat. Deglaze with 1/2 liter of water, bring to the boil and simmer covered for 4–5 minutes. Pour in the cream, bring to the boil. Tie with sauce thickener, bring to the boil. Mix in the meat, heat and season with salt and pepper.

4.

Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, drain and mix into the ragout. Garnish with rosemary and garnish