1 lb ground lamb
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
4 oz sliced black olives, drained
28-oz diced can tomato
6-oz can tomato paste
juice of small lemon
2 tbsp. balsamic vinegar
2 tbsp. oregano
Substitute lamb with scallops and/or shrimp for a seafood sauce.

Brown lamb. Add onion, bell pepper, garlic, olives and sweat until the onions begin to become translucent. Add diced tomatoes with juice, lemon juice, balsamic vinegar, oregano, and simmer a while. Add tomato paste. Simmer until ready. Add small amounts of water if the sauce thickens too far.

Serve over a thick noodle like bucatini or perciatelli.

Sprinkle with feta.

Submitted by: Mark Eisenbies