Lamb Pasta

Makes 2-3 servings

Christy

ingredients

Thin Spaghetti (about 1/2 a package for 2)
1tsp (or so) Olive Oil
Small yellow onion chopped (use your judgment on how much onion you want. I usually use 1/2 of an onion for 2)
2-3 Cloves of Garlic finely minced
3/4lbs Ground Lamb (for 2)
1/2-1 cup of Red Wine
2-3Tbs of Tomato Paste
1 tsp of Oregano
8-10oz of rough chopped Baby Spinach
1/4 cup chopped Mint
Pecorino Romano
Salt
Pepper

1
Heat oil in a heavy skillet and add onion and garlic. Cook for about 8 minutes until they have started so soften and become fragrant.
2
Add the ground lamb and break it up in the pan. Cook until most of the pinkness is gone. At this point I like to drain the contents of the pan over some heavy duty paper towels to remove excess fat. Return everything to the pan after draining.
3
Add wine and tomato paste, oregano, salt and pepper. Make sure you add enough wine to make sure it is a wet mixture. Bring it to a boil then reduce the heat and cover. Let simmer for about 10 minutes. If you don’t have a lid for your pan just cover it tightly with foil.
4
In the mean time make sure that you have a pot of water boiling for the pasta. Follow the directions on the box to cook the pasta.
5
Add the chopped spinach and mint to the pan and stir a little with the mixture and re-cover. Let simmer for another 10 minutes until the spinach has wilted.
6
Drain your pasta reserving about a 1/4 cup of the pasta water. Add the pasta directly to the pan with the lamb ragu and add some of the pasta water until the mixture is moist and easy to mix together. Check for seasoning.
7
Divide onto plates and then generously top with grated Pecorino Romano cheese.
8
This takes about 1/2 hr from start to finish as long as you time it right. Don’t leave out the cheese; it is a critical component of the dish.