Directions:
- Chop or crush tomatoes.
- Heat olive oil over medium heat. Cook onion until translucent.
- Boil water for pasta.
- Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
- Add tomatoes to lamb and onions. Simmer.
- (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.).
- Boil pasta (I think fresh would be good, too).
- 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.
- Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.65 Kcal (2996 kJ) | ||
| Calories from fat | 274.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.46g | 47% | |
|---|---|---|---|
| Cholesterol | 80.34mg | 27% | |
| Sodium | 139.5mg | 6% | |
| Potassium | 240.24mg | 5% | |
| Total Carbs | 83.56g | 28% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 7.22g | 29% | |
| Protein | 28.03g | 56% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 3.7mg | 21% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 290.16 Kcal (1215 kJ) | ||
| Calories from fat | 111.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 47% | |
|---|---|---|---|
| Cholesterol | 32.57mg | 27% | |
| Sodium | 56.56mg | 6% | |
| Potassium | 97.41mg | 5% | |
| Total Carbs | 33.88g | 28% | |
| Sugars | 1.29g | 13% | |
| Dietary Fiber | 2.93g | 29% | |
| Protein | 11.37g | 56% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1.5mg | 21% | |
| Calcium | 30.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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