- In a hot pan, sauté the garlic in olive oil until fragrant.
- Add the minced lamb and cook until golden brown.
- Pour in the wine and let the alcohol evaporate, about 5 minutes.
- Add cherry tomatoes, asparagus, and tomato sauce to the pan.
- Cook over low heat for 10 minutes.
- Stir in parsley, olives, and sun-dried tomatoes and cook for an additional 2 minutes.
- Meanwhile, cook pasta in boiling salted water according to package instructions, typically about 5 minutes for al dente.
- Strain the pasta and toss it into the ragout.
- Season the ragout to taste with salt and pepper.
- Dish and garnish with grated cheese, if desired.


