Fettuccine alle Cipolle

• 6 tablespoons olive oil
• 3 large onions, peeled and finely sliced
• 1 carrot, peeled and finely grated
• 1 tablespoon fresh rosemary, finely chopped
• 7 ounces ground lamb
• 3/4 cup plus 1 tablespoon white wine
• 1 1/4 cups vegetable stock
• 14 ounces fettuccine
• 1 cup Parmesan cheese, freshly grated

1. In a large saucepan, heat the olive oil and saute the onions, carrot, and rosemary over medium heat, stirring occasionally with a wooden spoon, until softened and golden, 5 minutes.
2. Add the lamb and mix well, allowing the meat to crumble.
3. Cook, stirring frequently, until the meat has browned all over, 5 minutes.
4. Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate.
5. Season with salt and pepper and pour in the stock.
6. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.
7. Stir every 10 minutes.
8. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
9. Drain the pasta and immediately add to the meat sauce.
10. Increase the heat to high and gently mix the sauce and the pasta together for 30 seconds, stirring continuously, to allow the sauce to coat the pasta evenly.
11. Serve immediately, topped with the freshly grated Parmesan cheese.

olive oil, onions, carrot, fresh rosemary, ground lamb, white wine, vegetable stock, fettuccine, parmesan cheese

Taken from www.foodrepublic.com/recipes/fettuccine-alle-cipolle-recipe/ (may not work)