Pappardelle with the wheat germ with lamb white ragù, flavoured with the orange

SERVINGS FOR 4 PEOPLE:
1 Lamb
5 celery
1 red onion
1 carrot
8/9 cloves of garlic
6 JUNIPER berries
3 laurel leaves
Oil EVO
a bit of oven-dried orange zest (even of a just few days ago)
Sage and rosemary
nutmeg, salt and pepper

Clean and wash the lamb, dry it and cut (in every part) in little pieces. Apart take in a pan the celery the carrot, the cloves of garlic, sage, thin pieces of rosemary, oil EVO, a parte in una casseruola disporre sedano, carota, aglio, cipolla, salvia rosmarino, il tutto tritato, olio EVO , the juniper lightly smashed and the laurel all to fry.
When it’s all ready, put the lamb and the chopped oven-dried orange, all decorating with the nutmeg. When the lambi s caramelized, add the water and let it cook for about a few hours.
In the meantime cook the Pasta in an abundant salted water, when it’s “al dente” mix them with the white lamb ragù sauces and serve it immediately.