Caserecce With Lamb Sauce

No need for Easter, and to tell you the truth, there's no need for a Sunday either. Despite everything, we're going to make a good ol' lamb sauce (... and whatdoyouwantmetosay? good, it's good...), and let a new week begin! May it be aromatic, powerful, and maybe even a bit like this... sinful.

Caserecce With Lamb Sauce
for 4 people

small lamb ribs about 350-400 gr
onion, medium size 1
red wine 1/2 glass
tomato paste 2-3 tablespoons
whole peeled tomatoes 1 can
olive oil, salt, pepper, red chili pepper, thyme as needed
caserecce pasta 360 gr.
aged pecorino cheese to finish as needed

Trim the fat from the meat and cut it into very small pieces. Finely chop the onion and sauté it for few minutes in a little olive oil until it becomes transparent. Add the meat and cook until it darkens on all sides; add a dried, seeded chili pepper and a few sprigs of fresh thyme, and deglaze with red wine. When alcohol has evaporated, add tomato paste and stir until melted. Mash whole peeled tomatoes with a fork and gradually pour them into the sauce, season with salt and pepper and bring to a boil. Lower the heat to minimum and let it simmer very slowly for about 3 hours, until the meat is very tender and the sauce restricted. If necessary, from time to time add a few tablespoons of water to prevent it from sticking. At the end add few more thyme leaves. Cook pasta al dente, dress it with the sauce and sprinkle with some aged pecorino cheese.