Rustic Lamb Soup From Florence (Minestra Dagnello)

• 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

1. 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.
2. Finally add the noodles and cook for a few minutes.
3. Serve with freshly ground pepper.

lean ground lamb, homemade narrow noodles, tomatoes, onion, carrot, celery, garlic, glass white wine, liter broth, olive oil, salt

Taken from www.food.com/recipe/rustic-lamb-soup-from-florence-minestra-dagnello-83476 (may not work)