LAMB AND ROSEMARY RAGÙ (4 generous servings)

• 1/2 to 3/4 lb ground lamb
• 2 tablespoons chopped fresh rosemary leaves
• 2 onions, chopped
• 4 to 6 garlic cloves, crushed
• 1 small can (14.5 oz or so) diced tomato
• 1 small can (14.5 oz or so) crushed tomato
• 1/4 cup tomato paste
• 2 tablespoons butter
• 2 tablespoons chopped parsley

In a thick bottomed pot, dry-brown the lamb with the rosemary, breaking the meat up with a spoon.
When the meat is about done, add the onion and garlic.
Keep cooking until meat is well done and the onion is tender, stirring often.
Add both kinds canned tomatoes and the paste.
Add the salt, sugar, and black pepper.
Bring to a gentle simmer and keep cooking on a slow fire for about half an hour, stirring very often because the sauce wants to stick and scorch.
Correct the salt, and finish with the parsley and butter.

Serve with al dente pasta. Particularly good with spinach fettucine.