1 large, chopped
2 medium clove(s), minced
uncooked ground lamb
1 pound(s), lean
freshly grated nutmeg
¼ tsp, freshly ground
reduced-sodium chicken broth
⅓ cup(s), flat-leaf , chopped
canned tomato paste
¾ pound(s), fresh linguine or fettuccine
grated Parmesan cheese
- 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.