Recipes

Spaghetti with Ground Lamb and Spinach

Name: Spaghetti with Ground Lamb and Spinach
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion (chopped); 3 large garlic cloves (finely chopped); 1.5 pounds ground lamb; 0.33 cup tomato paste; 0.75 cup dry red wine; 0.5 teaspoon dried oregano; Salt and freshly ground pepper; 1.25 pounds baby spinach (chopped); 3 tablespoons finely chopped mint; 1 pound spaghetti; 0.33 cup freshly grated Pecorino Romano cheese (for sprinkling)

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Plus: Pasta Recipes and Tips

By Clifford A. Wright

Updated on June 19, 2015

Yield:

6

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion (chopped)
3 large garlic cloves (finely chopped)
1 ½ pounds ground lamb
⅓ cup tomato paste
¾ cup dry red wine
½ teaspoon dried oregano
Salt and freshly ground pepper
1 ¼ pounds baby spinach (chopped)
3 tablespoons finely chopped mint
1 pound spaghetti
⅓ cup freshly grated Pecorino Romano cheese (for sprinkling)

Directions

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.
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.