Optional step: Heat a stair pan or a frying pan. Brush the lamb neck pieces (or other lamb parts - it works the same no matter the cut) with fresh pepper, salt and lots of oregano. If you are new to oregano, don't worry it does not have a strong taste, but without it the meat is boring.
Grill the meat 2 minutes on each side (previously add a little bit of olive oil). This will keep the juices inside and make the meat soft.
Heat the olive oil in a pot and brown the small cut onions. Add the grilled meat and mix well on a low heat for about 5-10 minutes. Add salt, fresh pepper.
Heat some water till it boils in a small pot and add the tomatoes (about 3) for some seconds. As the skin starts to break, take them out with a fork and clean them immediately from the fork with the knife (be carefull, they are hot). Blend them with a blender or finelly chopp them for better sensce of tomato and warm the fresh sauce in a pot adding salt, fresh pepper, basil and the sugar (it balances acidity and don't worry it does not change the taste).
Add the hot tomato sauce to the meat and cook for about 1, 1/2 hours. You can optionally add some wine. Add hot water as much as needed so that the meat gets covered as it cooks.
Boil hilopites (the ones in my image) or the pasta of your choice.
Serve together with the meat. Add sauce on top and lots of grated cheese.
What a beautiful treat, and when I think that I used to not eat lamb for years just because I thought it smells. What a waste. 🙂