Lamb Ragu

Directions

1. 1
   Chop or crush tomatoes.
2. 2
   Heat olive oil over medium heat. Cook onion until translucent.
3. 3
   Boil water for pasta.
4. 4
   Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
5. 5
   Add tomatoes to lamb and onions. Simmer.
6. 6
   (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
7. 7
   Boil pasta (I think fresh would be good, too).
8. 8
   Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
9. 9
   Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.