1 lb. Lean Ground lamb or beef
1 md. Onion, chopped
1 Garlic Clove, minced
10oz. Linguine, broken into 11/2” lengths
1 (28oz.) Can Italian peeled Tomatoes with their Juice
2 md. Zucchini, sliced in 1/4” Rounds
1 C. Tomato Sauce
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, crumbled
1/4 tsp. Each Salt & Pepper
1/2 C. Pitted Black Olives, chopped
Grated Parmesan Cheese

In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.