Lamb Ragu

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 small onion, minced
• salt & freshly ground black pepper
• 1/2-3/4 lb ground lamb
• 1 (28 ounce) can plum tomatoes, with liquid
• 1/2 cup cream or 1/2 cup half-and-half (milk & cream) or 1/2 cup milk
• 1 lb dry linguine
• freshly grated pecorino romano cheese

Recipe

• 1 chop or crush tomatoes.
• 2 heat olive oil over medium heat. cook onion until translucent.
• 3 boil water for pasta.
• 4 add lamb to onion, breaking up clumps. cook until no longer red, about 5 minutes.
• 5 add tomatoes to lamb and onions. simmer.
• 6 (this is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. if you do this, reheat and then continue from here.).
• 7 boil pasta (i think fresh would be good, too).
• 8 add cream, or half-and-half or milk to lamb/tomato pan. salt and pepper as needed. cook until sauce is thick, but not dry.
• 9 drain pasta and toss with sauce some cheese. serve extra cheese at the table.