3/4 lb (375 g) egg noodles

1 small onion, minced

1 tablespoon (15 ml) olive oil­

1/2 lb (227 g) merguez sausage meat

1/2 lb (227 g) ground lamb

1/2 cup (125 ml) white wine

1/2 cup (125 ml) grated Parmesan cheese

Salt and pepper

Cook the noodles in a large pot of boiling salted water until they are al dente. Drain, oil lightly and set aside.

Meanwhile, in a large skillet over high heat, lightly brown the onion in the oil. Add the meat and continue cooking, breaking up the meat with the back of a fork, until well browned. Season with salt and pepper. Deglaze with the wine. Add the noodles and cheese. Stir to combine. Adjust the seasoning.

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