225 g ground beef 1/2 lb
225 g ground lamb 1/2 lb
1 large onion, chopped
15 ml dried oregano 3 tsp
5 ml dried basil 1 tsp
salt & pepper to taste
1 ml dried thyme 1/4 tsp
1 can tomato sauce (14 oz / 398 ml)
1 can diced tomatoes, undrained (14 oz / 398 ml)
15 ml lemon juice 1 tbsp
5 ml sugar 1 tsp
1 ml ground cinnamon 1/4 tsp
500 ml uncooked rigatoni or large tube pasta 2 cup
115 g feta cheese, crumbled 4 oz
In a large skillet; cook beef and lamb over medium heat until no longer pink. Drain. Stir in onion, oregano, basil, salt, pepper and thyme, mixing well. Add tomato sauce, tomatoes and lemon juice. Bring to boil. Reduce heat, simmer, uncovered for 20 minutes. Stir occasionally.
Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer. Meanwhile, cook pasta according to package directions. Drain. Stir into meat mixture.
Transfer to baking dish. Sprinkle with feta cheese. Cover and bake in preheted 325 F (160 C) for 45 minutes. Uncover, bake 15 minutes longer or until heated through.
Serves: 6