Bucatini With Lamb Sauce

Preparation:

Preparation: Cut the lamb into small pieces and brown them in abundant oil together with the garlic (which you will remove as soon as it has browned), rosemary and bay leaf. Wet with a little wine and let it evaporate. At this point add the tomato pulp, salt and pepper and finish cooking on a low flame. In the meantime, boil the bucatini in plenty of salted water, drain and mix them with the sauce, completing with a sprinkling of grated pecorino.