Greek Spaghetti
Ingredients:
12 oz spaghetti
2 tablespoons olive oil
1 pound ground beef or lamb
1 onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/4 cup tomato paste
1 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Optional: 1/4 cup red wine
Directions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Drain and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef or lamb to the skillet. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
Stir in the diced tomatoes, tomato paste, and (if using) red wine. Mix well.
Add the sliced Kalamata olives, crumbled feta cheese, dried oregano, dried basil, and ground cinnamon. Stir to combine.
Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally.
Combine and Serve:
Toss the cooked spaghetti with the Greek sauce until well coated.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: Approx. 450-500 per serving (varies with ingredients and portion size) | Servings: 4