1- Trim the chicory, wash in cold water, cut into small pieces, blanch in salted boiling water, drain and set on one side. Blanch the tomatoes in boiling water, drain, remove the skin, seeds and juice and chop. Cut the lamb into pieces. Peel the onion and the garlic and chop finely; wash the parsley, dry on a cloth and chop finely.
2- Fry the chopped onion, carrot and garlic in a pan without browning, add the pieces of lamb and fry until golden brown on all sides; season with a pinch of salt and pepper, pour in the white wine and allow to evaporate on a high flame; add the chopped tomatoes, the parsley and continue to cook on a medium heat for about 15 minutes, stirring occasionally with a wooden spoon.
3- Bring a saucepan of salted water to the boil and cook the pasta, adding the chicory 5 minutes before the end of the cooking time, drain when the pasta is “al dente”, add the lamb sauce and serve hot, sprinkled with grated Parmesan cheese.