2 tbsp olive oil
1 onion thinly sliced
1 tbsp fresh rosemary, chopped
3 garlic cloves, minced
1/2 lb lamb, ground or chopped small by hand
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 can (14oz) diced tomatoes with juices
2 zucchini cut into 1/2" cubes
Dried pasta (cooked according to package instructions) - red lentil for LOW CARB
1/2 cup grated pecorino roman cheese, with additional for serving
In a large frying pan, heat the olive oil. Add the onion, garlic and rosemary and saute for 5 mins. Add the lamb and season with salt and pepper. Saute for 3 mins, stirring and making sure that the lamb turns a nice brown all over. Add the wine and boil for 2 mins, till absorbed. Add the tomatoes and juices and bring to a boil. Stir in the zucchini, reduce the heat and cook for 10 mins, until sauce is thick.
Meanwhile cook the pasta according to the instructions, drain and add to the sauce. Toss to coat and stir in the cheese. Adjust seasoning with salt and pepper as necessary. Serve immediately with additional cheese.
Serves 4