Recipe

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

• 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.