Cook
the
spaghettini according to the packet directions.
Drain, rinse with cold water, drain again and chop.
Put the onion, garlic and lamb in a saucepan. Cook,
stirring, until the meat is brown and all the
grains are separate.
Stir in the stock, tomato
puree and sugar. Bring to the boil. Remove from the
heat and stir in the stuffing, rosemary and pasta.
Leave to swell for 3 minutes then beat in the eggs
and season with salt and pepper. Turn into a greased
1.2 liter/5 cups pudding basin and level the
surface.
Cover with a double thickness of greased
foil and steam for 2 hours. Turn out on to a serving
dish and serve with hot passata spooned over.