Summary

Ingredients

• 500 g lamb, lean
• 3 clove (s) garlic
• 2 onion (s), red
• 500 g tomato (s), passed
• 1 bunch rosemary
• salt and pepper
• 250 ml red wine, dry
• 1 teaspoon balsamic vinegar
• olive oil
• 500 g penne or other pasta
• Salt water

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Instructions

1. Cut the meat into small pieces. Sear the onions, garlic, rosemary and lamb in the olive oil. Add salt and pepper to taste. Deglaze with red wine and let it boil down for about 30-40 minutes.
2. As soon as all of the wine has boiled down, pour the balsamic vinegar over it and let it evaporate properly. Then add the tomatoes and let simmer for at least 45 - 60 minutes. Seasoning to taste. I like it when the meat is really soft.
3. Cook the pasta according to the instructions on the packet, drain and then add to the sauce. I almost always make double the amount because it tastes even better the next day. Also cold.