2 tablespoons olive oil
1 medium onion, diced
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pounds ground lamb
tablespoons sea salt
1 tablespoon pepper
2 tablespoons ground cinnamon
3 ounces (½
a 6-ounce can) tomato paste
1 pound spaghettini (thick spaghetti) or mostaccioli, cooked
Feta cheese crumbles, for garnish
Heat oil in skillet, sauté onion until soft. Add lamb, salt and pepper and cook until lamb is no longer pink, about 10-15 minutes. Drain off excess fat.
Add cinnamon and cook 5 minutes more. Stir in tomato paste; mixture should resemble sloppy Joes. Toss meat with pasta, garnish with feta cheese.
Serves six to eight.