GROUND LAMB - GREEK-STYLE PASTA

By akselden

Ingredients

• 2 T. olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 lb. white mushrooms, cleaned, chopped
• 1 lb. ground lamb
• 1/2 C. red wine
• 2 cans (28 oz. each) crushed tomatoes in puree
• 2 T. milk
• 1 T. dried oregano
• 1 T. sugar
• Salt and pepper to taste
• 1 lb. cooked long pasta (such as fettuccine, papardelle or tagliatelle)
• 1 C. crumbled feta cheese

Preparation

Step 1

Heat oil in Dutch oven over medium-low heat.

Add onions, garlic, mushrooms; saute 12 min.or until wilted. Add lamb; brown 7 min. or until no longer pink, breaking up with wooden spoon.

Add wine, tomatoes, puree, milk, oregano and sugar, scraping browned bits from bottom.

Bring to simmer; cook 1 hour, or until thickened. Season with salt and pepper.

To serve spoon sauce over hot pasta; top with feta.