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.
The spiciness of the cumin, the earthiness of the whole-wheat spaghetti and the gaminess of the lamb are best with a full-bodied, slightly rough red wine such as a Côtes-du-Rhône from the southern part of France.
- 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
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.
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 1 1/2 teaspoons and use parsley rather than mint.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
607 calories; 24g total fat; 75mg cholesterol; 1143mg sodium; 71g carbohydrates; 12g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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