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 clove  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. 
 
-- 
(ID: 8836) Mirror: rec.food.recipes: Tue, Feb 10, 2004


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