Greek Style Lamb Pasta
This hearty lamb ragu pasta features tender lamb mince cooked in a flavorful combination of tomatoes, red wine, and aromatic spices. Served over a bed of spaghetti and topped with crumbled feta cheese, this dish is a comforting and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 500g lamb mince
- 2 tins tomatoes
- 1 onion, finely diced
- 4 cloves garlic, crushed
- 1/2 aubergine, 1cm cubes
- 2 tbsps dried oregano
- 150g mushrooms, quartered
- 250ml red wine
- 1 tbspn caster sugar
- 1 tbspn tomato puree
- 500g spaghetti
- 200g feta cheese, crumbled
- 1/2 tsp cinnamon
- grated nutmeg
Instructions
- Whizz together the garlic, onion, mushrooms, aubergine and 1 tbsp oregano then cook slowly for 10 minutes.
- Add the minced lamb and brown over a medium heat.
- Onto the mince, sprinkle the cinnamon and grate some nutmeg (to your own taste). Stir.
- Add the wine and let it simmer for 2-3 minutes.
- Add the chopped tomatoes, caster sugar, tomato puree and stir. Season and bring to the boil.
- Cook over a low heat for at least 30 mins then serve with the spaghetti and crumble the feta on top.
Yield
Serves 4
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