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| 2 Esslöffel | canola oil |
| 4 | cloves garlic minced |
| 2 | Whole onion, coarsely chopped |
| 1 x ca. 450 g | Lamb, cubed, chopped fine |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 Tasse | Chianti |
| 2 x ca. 450 g | Canned tomatoes, salt free |
| 1/4 Tasse | Fresh oregano, finely chopped |
| 2 Esslöffel | Tomato paste, double concentrate |
| 2 Teelöffel | sugar |
| 2 | Bayleaf whole |
| 1 x ca. 450 g | Pasta |
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In a large saucepan or skillet, heat oil with the garlic and onion over moderate heat. When they sizzle, add the lamb, sprinkle with the pepper and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown - 5-7 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, 20-25 minutes.
Spoon over cooked pasta.
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