Tomato Sauce With Lamb And Pasta

• 2 large onions, roughly chopped
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 2 teaspoons minced garlic
• pinch red-pepper flakes, optional
• 1/2 cup lamb juice from slow-Braised Lamb Shanks
• 1 28 ounce can tomatoes, chopped or crushed, with their liquid
• 1 pound pasta, like pappardelle
• shaved pecorino Romano, optional

1. Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy , about 20 minutes.
2. Stir in the meat and continue to cook, seasoning as necessary until flavors meld, at least 15 minutes.
3. Cook the pasta and service with the sauce, garnish with cheese.

onions, olive oil, thyme, garlic, redpepper, lamb juice from slow, tomatoes, pasta, pecorino

Taken from www.epicurious.com/recipes/member/views/tomato-sauce-with-lamb-and-pasta-52441941 (may not work)