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Greek-Style Penne with Lamb, Tomatoes & Cinnamon

by chef@home (follow)
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If you are tired of traditional tomato-beef sauce with your pasta, make this it's a real winner.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 6 servings

1 large onion, diced
4 cloves garlic, minced
500g lamb mince
1 1/2 tsp ground cinnamon
salt and pepper
2 x 400g cans diced tomatoes in juice
400g penne
2 tbsp fresh thyme
3 sprigs fresh rosemary
crumbled feta, to serve

Heat oil in a large non-stick frying pan over a medium-high heat. Add onion and saute until softened and deep golden brown around the edges - about 10 minutes. Add garlic and stir for 1 minute.

Add lamb and saute until brown, breaking up with back of spoon. Stir in cinnamon and sprinkle salt and pepper.

Add tomatoes with juice and bring to the boil. Reduce heat, cover and simmer about 12 minutes. Add in thyme and rosemary.

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, stirring occasionally. Drain, reserving 1 cup of cooking liquid.

Add pasta to lamb mixture and enough cooking liquid to moisten and toss.

Transfer to plates and sprinkle with feta. Serve.

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