Lamb Ragu

• tablespoons olive oil↗2
• small onion, minced↗1
• salt & freshly ground black pepper
• lb ground lamb1⁄2 - 3⁄4
• (28 ounce) can plum tomatoes, with liquid↗1
• 1/2 cup half-and-half (milk & cream) or 1/2 cup milk↗1⁄2
• lb dry linguine↗1
• freshly grated pecorino romano cheese

Step-by-step instructions

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.