Italiano
The chef Felice Lo Basso from the restaurant Unico in Milan shows his recipe of 
“Mafaldelle with lamb ragù and mix of mushrooms”
Ingredients
1 lamb’s shoulder ( 1,5kg )
320gr Mafaldelle Leonessa
200gr mushrooms mix
60gr pecorino cheese
40gr tomato concentrate
2 carrots
1 onion
9 cups of extra vergin olive oil
2 glassess of red wine
celery, orange peel, salt and pepper.
Method
Take a pan of oil and brown the lamb’s bone with some celery, carrots and onion. Add one glass of red wine in the middle of cooking and evaporate. Then add 1lt of water and cook for 1 hour. Take another pan with 3 cups of oil and brown carrots, celery and lamb. Pour 1 glass of red wine and evaporate. Then add the tomato concentrate and cook slowly for 2 hour . Cook the mushrooms mix into another pan. Cook the Mafaldelle in boiled salted water then cook all together and add pecorino cheese and grated orange peel on the top.
