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Source: Food and Wine Quick from Scratch

Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 23 minutes
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2 tablespoons cooking oil
1 onion, chopped
2 garlic cloves, 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 fresh mint, chopped




In a large fring 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.


Wine Recommendation: 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.


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