From Dish Gwen:
I grew up on spaghetti and marinara sauce, and it’s one of the most comforting meals that I make for myself and my family. It’s also something that I make really often, so in order to keep it fresh and interesting I like to play around with the ingredients. This time I used ground lamb, red wine, and classic Italian sausage spices like fennel seed, oregano and sage.
1 lb thin spaghetti, cooked al dente
1 tablespoon olive oil
½ head garlic, diced
½ small white onion, diced
2 lb ground lamb
12 oz can of crushed tomato
2 cups red wine
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tsp fennel seed
½ tsp red pepper flake
Salt and black pepper to taste
In a large sauce pan, simmer the garlic and onion on medium-high heat. Once they’re lightly browned, add the ground lamb and chop it up with a spoon or spatula so that it separates into small chunks. Add the salt, pepper and other spices and blend it in gently.
Simmer the meat until it browns about half of the meat, then stir in the red wine and tomato. Bring the heat down to low and simmer for 10 or 15 minutes, then serve over a bed of spaghetti. Serves 4.