Spaghetti with Ground Lamb and Spinach


Plus: Pasta Recipes and Tips



  • 2 tablespoons extra-virgin olive oil

  • 1 small onion (chopped)

  • 3 large garlic cloves (finely chopped)

  • 1 ½ pounds ground lamb

  • 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

  • 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.

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