| 1 box | BARILLA Campanelle |
| 1 medium (2 cups) | white onion, julienne |
| 1/4 cup | extra virgin olive oil |
| 3/4 pound | ground lamb |
| 1 | rosemary sprig |
| 1/2 cup | white wine |
| 1 pound | domestic mushrooms, sliced |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | Pecorino Romano cheese, grated |
BRING a large pot of water to a boil.
SAUTE onion and olive oil in a skillet for five minutes over medium heat.
ADD lamb and rosemary; cook until the meat turns slightly brown. Deglaze skillet with wine, and allow to evaporate.
ADD sliced mushrooms, salt and pepper. Cook until the mushrooms are tender. Discard the rosemary.
COOKpasta according to the directions. Drain and toss with the sauce. Sprinkle with grated cheese.