Bring a large pot of water to the boil and add salt. We recommend 7 grams per liter of water
Sauté onions in 2 tablespoons of olive oil in a large skillet over medium heat until translucent, about 5 minutes
Add lamb and brown well until the meat is no longer pink. Deglaze by pouring red wine into the pan. Scrape up all the browned bits from the bottom until smooth, season with salt
Add sauce and bring to a simmer
In a separate small skillet, combine remaining olive oil, garlic, rosemary and chili flakes and cook over medium heat for 2 minutes. Add this mixture to the sauce
Cook pasta according to package directions
Drain pasta and toss with sauce, top with cheese before serving
"Give people food that you would give your own children"
Pietro Barilla
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