Recipe - Lamb Ragu

On the stove top in a saucepot put in diced tomatoes, seasonings, honey, and crushed garlic cloves. Bring to a bubble and simmer.
Coat the bottom of the pan with a somewhat thin layer of extra virgin olive oil. Put over medium to medium-high heat. The oil should not be popping, if it does turn it down.
Place ground lamb in the pan and brown the meat. When the meat is browned slide the ground meat and oil from the pan into the sauce pot.
Stir the meat and oil well into the saucepot with a wooden spoon.
Bring saucepot to a bubble, stir, and cover.
For 4 hours every 30 minutes uncover, stir, and recover. When the tomatoes get soft from cooking smash with the wooden spoon while stirring to make a more consistent sauce.
When ragu is cooked or almost fully cooked, heavily salt a pot of water and boil pasta to desired density. Do not throw out the pasta water!
When pasta is cooked take it off heat and ladle one and a half cups of pasta water into the ragu and stir.
Strain out the rest of the water and toss pasta in the ragu. Serve and sprinkle parmesan cheese over top.

Lamb Ragu