Cinnamon-Lamb Pasta Sauce
56 oz canned crushed tomatoes 1 to 1-1/2 lb ground lamb (or other ground meat) 2 medium yellow
onions, chopped 4 tsp crushed oregano 1 tsp ground cinnamon 6-8 cloves garlic
1/2 tsp ground black pepper or to taste
Brown lamb with garlic, onions, and pepper. Meanwhile, combine tomatoes, oregano, and more pepper in
a 5-qt. saucepan over low heat. When lamb is browned and onions are translucent, drain fat and add
lamb and onions to the tomato sauce. Simmer, covered, for two hours or so, stirring occasionally
(perhaps every 5-7 minutes if not using nonstick cookware).
Serve over cooked pasta and crumble feta cheese on top. Leftover sauce may be refrigerated or frozen
and is just as good when reheated.
Jeff B.
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