Lamb ragu served over pilafi

[bif]

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Ingredients
3-4 cups roasted or grilled lamb, chopped into bite-size pieces
1 large can diced tomatoes
1 onion, chopped
3 cloves garlic
1 sprig, fresh rosemary
black pepper to taste
1 T oregano
2 c red wine
2 T tomato paste
grated Parmesan or Romano cheese

Directions
Saute onions in olive oil until translucent. Add garlic and cook an additional mint or two. Then add remaining ingredients except for the lamb and cheese. Cook covered over medium-low heat until sauce thickens, approximately 20 minutes. Just before serving, add lamb and heat through. Serve over pilafi and top with cheese.