Pasta Shells With Lamb Sauce
|Extra virgin olive oil||4 Teaspoon|
|Finely chopped onion||2 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Finely chopped fresh rosemary||2 Tablespoon|
|Lean ground lamb||4 Ounce, broiled|
|Juniper berries||3 (Optional)|
|Canned italian tomatoes||1 Cup (16 tbs), crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Medium pasta shells||6 Ounce, cooked, drained|
|Grated pecorino romano cheese||1 Tablespoon|
1. In medium saucepan, heat oil; add onion, garlic and rosemary. Saute, stirring, until onion is translucent, 2 minutes.
2. Add lamb and juniper berries, if using. Increase heat to medium and saute, stirring to break up lamb, 5 minutes. Add wine, tomatoes, 1/2 cup water and salt and pepper to taste. Bring to a boil; lower heat and simmer 30 minutes, stirring occasionally.
4. Add pasta; toss over low heat, 1 -2 minutes. Transfer to large serving bowl. Add Romano cheese; toss to mix well.