Pasta with Abruzzi Style Lamb Sauce
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1/4 Cup chopped onion
- 2 Ounces thinly sliced pancetta
- 1 Tablespoon chopped rosemary
- 1/2 Pound boneless lamb, cut into very fine dice
- Coarse salt and freshly ground pepper, to taste
- 1/2 Cup dry white wine
- One 28-ounce can Italian plum tomatoes, coarsely chopped, with their juices
- 1 Pound penne or maccheroncini pasta
- 1/3 Cup freshly grated Pecorino Romano cheese, plus more for serving
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