A simple spaghetti with ground lamb

A Simple Spaghetti Sauce With Ground Lamb

What do you do when you see ground lamb at the grocery store? I can’t pass it up. I have to buy some. Usually, when I buy lamb, it ends going into the George Forman Grill and then into a large bun, with lettuce, tomato and raw onion. There is nothing better than a big half pound lamb burger for a light lunch. 

This time, however, the ground lamb is destined for the spaghetti pot. I really enjoy spaghetti, especially when it gets cold outside. I guess you can call it a comfort food thing. I can easily wolf down two or three plates of it, enjoying every bite. It is what gives me my good looks and charm.

1 lb. ground lamb

1 large onion

3 cloves of garlic

1 tsp. oregano

1/2 tsp. basil

Fresh ground white pepper

1 cup of white wine

Louisiana Hot Sauce

1 28 oz. can of crushed tomatoes

Salt

Preparation

Heat a pot big enough for spaghetti sauce. Add the ground lamb and stir and cook until it looses its pink color. Add the onion, minced fine and then add the garlic, smashed and minced. Next add the oregano, basil and a generous sprinkling of white pepper. Continue to cook until the onion is translucent and the lamb is well browned.

Add the white wine and scrape up anything that is stuck to the bottom of the pan. Bring it to a boil and let it reduce by at least half. Give the lamb a good sprinkling of Louisiana Hot Sauce. Add the can of crushed tomatoes and stir. Let the sauce simmer for about twenty minutes. Taste and adjust for salt and pepper.

Serving

Obviously, you want to fill a plate with a big mound of spaghetti and then smother it in this nice meat sauce. I’d also throw in a salad and then some homemade bread which was toasted and rubbed with garlic and then drenched in your best olive oil. I also like to have a side of sautéed spinach too. Once again, I’ll recommend my favorite everyday wine, Montepulciano DʼAbruzzo.