Fettuccine with Lamb-and-Mushroom Ragu

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 pound ground lamb
• Salt
• 3/4 pound white or cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon finely chopped rosemary
• 1/2 teaspoon crushed red pepper
• 1 pound fettuccine
• Freshly grated Pecorino Romano cheese, for serving

1. In a large deep skillet, melt the butter in the olive oil.
2. Add the lamb, season with salt and cook over moderately high heat for 8 minutes, breaking up the meat.
3. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and any liquid is evaporated, about 8 minutes.
4. Stir in the tomato paste, rosemary and crushed red pepper and cook for 1 minute.
5. Remove from the heat and keep warm.
6. Bring a large pot of salted water to a boil.
7. Add the fettucine and cook until al dente.
8. Drain, reserving 1 cup of the cooking water.
9. Add the fettucine and the reserved cooking water to the skillet and cook over moderately high heat, stirring, until the pasta is coated in a thick sauce, about 1 minute.
10. Transfer the pasta to bowls and serve, passing the Pecorino at the table.

unsalted butter, extravirgin olive oil, ground lamb, salt, white, garlic, tomato paste, rosemary, red pepper, fettuccine, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/fettuccine-with-lamb-and-mushroom-ragu (may not work)