Place a large pot of water over medium high heat and bring to a boil. Then place a large skillet or dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the onion and season it with salt and black pepper. Sauté it until the onions are just tender -- about 3 minutes, then add the lamb, oregano, paprika and crushed red pepper. Break the lamb up with a spoon and stir until the raw color is just cooked out. Stir in the peas.

Meanwhile, salt the water quite well with salt and add the pasta, cooking until it is al dente. Add the wine to the lamb and stir, allowing it to simmer until the liquid has mostly evaporated.

Add tomatoes to a blender along with a pinch of salt, a glug of olive oil and the two garlic cloves. Blend until it is smooth. Once the wine has evaporated, turn off the heat. Drain the pasta and add it to the pot with the lamb, allowing some of the water to cling to the pasta. Stir in the tomato mixture, herbs and butter and season the pasta to taste with salt.

Serve in wide bowls, topped with pecorino romano and drizzle of olive oil.

USDA recommends the following time and and temperature parameters for Ground Lamb - Internal temperature of 160°F

American Lamb Summer Bolognese

Ingredients

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