Lamb Tagliatelle with Fresh Herbs

Ingredients

• 1 lb ground lamb
• 1 lb fresh tagliatelle (or dried)
• 2 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 can (14 oz) diced tomatoes, drained
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated Pecorino Romano cheese
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Cook Lamb: Heat oil in large skillet over medium-high heat. Brown lamb, breaking it up with spoon, about 8 minutes.
2. Add Aromatics: Add onion, cook until soft, 5 minutes. Add garlic, cook 1 minute.
3. Build Sauce: Pour in wine, scraping up browned bits. Add tomatoes, simmer 10 minutes.
4. Cook Pasta: Meanwhile, cook tagliatelle in salted water until al dente. Reserve 1 cup pasta water.
5. Combine: Add cooked pasta to lamb sauce with fresh herbs. Toss with pasta water as needed. Serve with cheese.