Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
A Middle Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
© Melanie Acevedo
Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
Ingredients
- 2 tablespoons cooking oil
-
1 onion, chopped
-
2 cloves garlic, chopped
-
1 pound ground lamb
-
1 tablespoon ground cumin
-
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
-
1 3/4 teaspoons salt
-
3/4 pound whole-wheat spaghetti
-
1/2 teaspoon fresh-ground black pepper
-
1/3 cup chopped fresh mint or parsley
Directions
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
Notes
Variation
Whole-Wheat Spaghetti with Meat Sauce You can substitute 1 pound of ground beef for the ground lamb. Use the same procedure, but decrease the cumin to 11/2 teaspoons and use parsley rather than mint.
Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
Become a fan
Follow us