This is one of our favorite pasta dishes. Its Greek influence is different from its typical Italian cousins. Not only is it’s flavor uniquely great, it’s easy and quick.
2 Tablespoons olive oil
1 lb ground lamb or 86% lean ground chuck or sirloin
1 Large sweet onion
1 Teaspoon ground cinnamon
1/4 Teaspoon cayenne pepper
1/4 Teaspoon ground cloves
1/3 Cup of red wine
1 16 ounce can of diced tomatoes
1 8 ounce can of tomato sauce
Hand full of chopped parsley
8 ounces large whole wheat elbow macaroni or penne
Freshly grated Parmesan cheese
Halve the onions and thinly slice. Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Drain beef and onion mixture to remove any excess moisture.
Return beef and onion mixture to the pot. Reduce heat to medium and add cinnamon, cayenne and cloves; sauté 5 minutes. Add wine, tomatoes and tomato sauce; simmer until mixture is thick, stirring occasionally, about 15 minutes. (Can be made a day ahead of time. Cover and refrigerate, then reheat.)
Cook pasta according to directions in salted water until just tender but still firm. Drain. Add pasta to the sauce and toss to coat. Season to taste with salt and cracked ground pepper. Transfer pasta to bowls. Sprinkle with grated Parmesan cheese and remaining parsley.