My F&W
quick save (...)

Spaghetti with Ground Lamb and Spinach

  • SERVINGS: 6
  • FAST
  1. 2 tablespoons extra-virgin olive oil
  2. 1 small onion, chopped
  3. 3 large garlic cloves, finely chopped
  4. 1 1/2 pounds ground lamb
  5. 1/3 cup tomato paste
  6. 3/4 cup dry red wine
  7. 1/2 teaspoon dried oregano
  8. Salt and freshly ground pepper
  9. 1 1/4 pounds baby spinach, chopped
  10. 3 tablespoons finely chopped mint
  11. 1 pound spaghetti
  12. 1/3 cup freshly grated Pecorino Romano cheese, for sprinkling
  1. In a large casserole, heat the olive oil over moderately high heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. Add the lamb and cook, stirring, until the meat is lightly browned, about 10 minutes. Stir in the tomato paste, wine and oregano; season with salt and pepper. Cover and simmer over low heat for 10 minutes. Add the spinach and mint and cook, covered, for 10 minutes longer.
  2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking liquid. Toss the pasta with the cooking liquid and the ground lamb sauce. Serve at once with the Pecorino cheese.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.