Spaghetti with Ground Lamb and Spinach

  • Servings: 6


  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 3 large garlic cloves, finely chopped
  • 1 1/2 pounds ground lamb
  • 1/3 cup tomato paste
  • 3/4 cup dry red wine
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground pepper
  • 1 1/4 pounds baby spinach, chopped
  • 3 tablespoons finely chopped mint
  • 1 pound spaghetti
  • 1/3 cup freshly grated Pecorino Romano cheese, for sprinkling

How to make this recipe

  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.

Contributed By Published November 2001

Related Video

More Videos
How to Poach Eggs in a Strainer

503998 recipes/spaghetti-with-ground-lamb-and-spinach 2013-12-06T23:50:10+00:00 Clifford A. Wright fast-column|italian|mediterranean|pasta-and-noodles|4|fast|weeknight-dinner november-2001,clifford wright,fast pasta,italian food,ground lamb recipe,pasta with lamb and spinach recipes,spaghetti-with-ground-lamb-and-spinach 503998

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5