This is a very simple tomato sauce with lamb and zucchini. It incorporates no herbs or seasonings other than the rosemary and a bit of salt and pepper. (I did add a single clove of garlic as well, but that wasn't in the original recipe.) I also added a bit of tomato paste and some pasta water to give the sauce a little more body.

I think it probably could have done with a little more simmering, just to deepen the flavours a bit more, but it was still quite nice as it was. And doing it with the short simmer recommended by the recipe does, at least, make it a quick meal to prepare.

Pasta with Rosemary Lamb Sugo

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. fresh rosemary, minced
• 450g ground lamb
• 1/2 Tbsp. salt, divided
• 1/2 tsp. black peppercorns, ground
• 2 Tbsp. tomato paste
• 1/4 c. dry white wine
• 1 (~800mL) can diced tomatoes
• 2-3 small zucchini, diced
• 375g rotini (or other short) pasta, cooked
• 1/4 c. grated pecorino Romano

Directions

1. Heat oil over medium heat.
2. Add onion, garlic, and rosemary, and cook until softened and beginning to brown (~10 minutes).
3. Add lamb, 1 tsp. of the salt, and the pepper and cook until lamb is no longer pink (~5 minutes).
4. Add tomato paste and cook until darkened (~3 minutes).
5. Add wine and cook until almost completely evaporated (3-5 minutes).
6. Add tomatoes, bring to a boil, reduce heat to medium-low, and simmer for 10-20 minutes, stir only very occasionally.
7. Add the zucchini and cook for another 10-15 minutes.
8. Meanwhile, cook pasta according to package directions.
9. Once pasta is al dente, add ~1/4 c. of the pasta water to the sauce and stir it in vigorously.
10. Drain the pasta (discarding the rest of the pasta water) and add the pasta to the sauce, mixing well.
11. Stir in the cheese.
12. Serve topped with additional Romano or Parmesan.