Lamb Ragu

1. 1

   Chop or crush tomatoes.

2. 2

   Heat olive oil over medium heat. Cook onion until translucent.

3. 3

   Boil water for pasta.

4. 4

   Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.

5. 5

   Add tomatoes to lamb and onions. Simmer.

6. 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. 7

   Boil pasta (I think fresh would be good, too).

8. 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. 9

   Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.