Ragù di Agnello Lamb

Ingredients

• 1 white onion
• 1 small carrot
• 1 small rib celery
• a few sprigs fresh marjoram
• 3 fresh sage leaves
• 1 small sprig fresh rosemary
• 6 tablespoons extra virgin olive oil, preferably medium fruity
• 1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
• 1/2 cup (100 milliliters) dry white wine
• 1 1-pound (450 grams) can peeled tomatoes, drained
• 1 small piece dried chile
• salt
• 1 pound (450 grams) pasta (see note below)
• 6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
• 1 heaping tablespoon minced fresh flat-leaf parsley

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