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Cook Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:10Yield:10 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsground lamb1medium yellow onion, chopped3clovesgarlic, crushed1cupred wine1 28-ounce can no-salt-added crushed tomatoes (see Tip)1cupwater1teaspoonsalt½teaspoonground pepper½teaspoonground cinnamon¼teaspoonground allspice20ounceswhole-wheat spaghetti1tablespoonbutterGrated Greek hard cheese, such as Kefalotyri, or Pecorino (optional)
Cook Mode(Keep screen awake)
Ingredients
2poundsground lamb
1medium yellow onion, chopped
3clovesgarlic, crushed
1cupred wine
1 28-ounce can no-salt-added crushed tomatoes (see Tip)
1cupwater
1teaspoonsalt
½teaspoonground pepper
½teaspoonground cinnamon
¼teaspoonground allspice
20ounceswhole-wheat spaghetti
1tablespoonbutter
Grated Greek hard cheese, such as Kefalotyri, or Pecorino (optional)
DirectionsCook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.TipsIt’s hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per 1/2 cup).Originally appeared: EatingWell Magazine, January/February 2016
Directions
Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.TipsIt’s hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per 1/2 cup).
Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.
Tips
It’s hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per 1/2 cup).
Originally appeared: EatingWell Magazine, January/February 2016
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Nutrition Facts(per serving)429Calories14gFat47gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
