Ingredients
4 tablespoons olive oil
1 onion, diced
2 teaspoons minced garlic
2 pounds ground lamb
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon pepper
1 (29 ounce) can diced tomatoes, not drained
2 (16 ounce) packages farfalle

Heat oil in Dutch oven over medium-high heat. Sauté onion, garlic and meat. Stir in spices. Keep sautéing until meat is cooked through. Add tomatoes and juice and bring to a boil. Reduce heat and simmer until sauce thickens. In the meantime, cook pasta according to package directions. Toss with pasta and mix well. Serve with a green salad.