A grown-up spin on a childhood classic
Bring a stock pot of salted water to a boil and cook pasta according to package directions, drain and set aside.
Heat olive oil in a large skillet over medium heat; add onion and sauté until translucent.
Add ground lamb, sprinkle with salt. Sauté, breaking up the lamb with a spatula, until the lamb is cooked through and no longer pink, about 5-7 minutes. Drain excess fat.
Add tomato paste, tomato sauce, broth (starting with one cup) and remaining spices. Add cooked pasta. Adjust broth as needed to reach desired consistency.
Remove from heat and add heavy cream, asiago and cheddar cheeses and stir to combine. Slowly add more broth to reach your desired consistency. Sauce will thicken as ot stands.
Serve immediately and enjoy!
To reheat- warm in a sauté pan over medium heat. Add beef broth 1/4 cup at a time to rehydrate noodles. Serve when noodles are soft and dish is warmed through.