Lamb and pasta

I've received not one, but two proposals of marriage after serving up this dish

Ingredients

450 g	Lamb leg steaks, cubed (Main)
3 Tbsp	Olive oil
2 cloves	Garlic, chopped
85 ml	Dry white wine
450 g	Chopped tomatoes, or 1 tin tomatoes
¾ cup	Beef stock
1 tsp	Fresh rosemary, or 1/4 tsp dried rosemary
½ packet	Penne pasta, or other pasta
1 cup	Grated cheese, eg tasty cheddar or parmesan
1 pinch	Salt & freshly ground pepper, or to taste

Directions

1. Cook lamb over high heat in batches until browned.
2. Return to pan and add garlic and oil and cook 1 minute longer.
3. Pour wine over meat and boil until foam subsides.
4. Add tomatoes (de-skin first if using fresh tomatoes). Then add stock and rosemary and simmer partially covered for 1 - 1.5 hours. It will thicken, so add water if necessary.
5. When lamb is tender, cook the pasta and check the seasoning of the sauce, adding salt and pepper as required.
6. When pasta is cooked to "al dente" stage, drain and mix with the sauce, adding the cheese. Serve with a green salad.