Lamb Ragu

• 2 tablespoons olive oil
• 1 small onion, minced
• salt & freshly ground black pepper
• 1/2 - 3/4 lb ground lamb
• 1 (28 ounce) can plum tomatoes, with liquid
• 1/2 1/2 cup half-and-half (milk & cream) 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.

olive oil, onion, salt, ground lamb, tomatoes, milk, linguine, pecorino romano cheese

Taken from www.food.com/recipe/lamb-ragu-120970 (may not work)