- Total Time
This pasta is a leaner version of the Greek classic without sacrificing its authentic flavor.
uncooked onion(s)1 large, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked ground lamb1 pound(s), lean
dried oregano2 tsp
ground cinnamon1 tsp
freshly grated nutmeg½ tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
reduced-sodium chicken broth½ cup(s)
fresh parsley⅓ cup(s), flat-leaf , chopped
white wine¼ cup(s)
canned tomato paste3 Tbsp
uncooked pasta¾ pound(s), fresh linguine or fettuccine
grated Parmesan cheese2 Tbsp
- Bring 3 quarts of water to a boil in a large saucepan over high heat.
- Meanwhile, spray a medium saucepan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 20 seconds.
- Add the ground lamb and cook, breaking it apart with a wooden spoon, until cooked through, about 2 minutes. Add the oregano, cinnamon, nutmeg, salt, and pepper; cook until fragrant, about 15 seconds. Stir in the broth, parsley, wine, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, rinse with warm water, and serve with the sauce and Parmesan cheese. Yields 1/2 cup sauce, 1/2 cup pasta, and 1 teaspoon Parmesan cheese per serving.