Recipe: Lamb and Spinach Spagetti

Rating: 4.9 stars based on 1256 reviews


  • 2 Tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 3 large garlic cloves, finely chopped
  • 1 lb. ground lamb
  • 1/3 cup tomato paste
  • ¾ cup dry red wine
  • ½ tsp. dried oregano
  • salt & freshly ground black pepper, to taste
  • 6-ounce bag baby Spinach
  • 3 Tbsp. finely chopped fresh mint
  • 1 lb. spaghetti
  • freshly grated Parmesan or Romano cheese, for topping


  • In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 5 minutes. Add the lamb and cook, stirring, until the meat is lightly browned, about 10 minutes. Drain fat.
  • Stir in tomato paste, wine and oregano; season with salt & pepper. Cover and simmer over low heat for about 10 minutes. Add spinach and mint; stir until wilted.
  • Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain the pasta, reserving ½ cup of the cooking liquid.
  • Toss the pasta with the cooking liquid and the ground lamb sauce.
  • Serve with grated cheese.
  • Serves: 6


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