Instructions

1. In hot pan, sauce garlic with olive oil. Add lamb and cook until golden before adding wine. Let alcohol evaporate for 5 mins.
2. Add cherry tomatoes, asparagus and tomato sauce. Cook for 10 mins over low fire
3. Add parsley olives and sun-dried tomatoes. Cook for 2 mins.
4. Meanwhile, cook pasta in boiling saltwater for 5 mins, strain and toss into ragout.
5. Season to taste, dish and garnish with cheese.

You can swap in minced beef or pork for the lamb. Leave off cheese to make it dairy free and paleo.