Rustic Lamb Soup From Florence (Minestra Dagnello) - cooking recipe

Ingredients

300 g lean ground lamb
200 g home-made narrow noodles
200 g tomatoes (Ripe or canned)
1/2 onion
1 carrot
1 stalk celery
1 garlic clove
1/2 glass white wine
1 liter broth
3 tablespoons olive oil
salt and pepper

Preparation

Chop finely the celery, carrot and onion and saute in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
Finally add the noodles and cook for a few minutes.
Serve with freshly ground pepper.