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Mediterranean Delights
Lamb with Pasta
Serves 8
2 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 lb white muschrooms, cleaned, stemmed and chopped
1 lb. ground lamb
2 cans (28 oz each) curshed tomatoes in puree
2 Tbsp milk
1 Tbsp dried oregano
Salt
Black pepper
1 lb cooked pasta, large wide noodles are best in this dish
1 cup crumbled feta cheese
Serves 8
2 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 lb white muschrooms, cleaned, stemmed and chopped
1 lb. ground lamb
2 cans (28 oz each) curshed tomatoes in puree
2 Tbsp milk
1 Tbsp dried oregano
Salt
Black pepper
1 lb cooked pasta, large wide noodles are best in this dish
1 cup crumbled feta cheese
1. In a large saucepan, heat olive oil over medium-low heat. Add onions, garlic and mushrooms. Saute about 10 minutes, until wilted. Add lamb, brown for 8 to 10 minutes, breaking up with a spoon and stirring.
2. Add crushed tomatoes, milk, and oregano and stir. Increase heat to high and allow to come to a boil, then reduce heat to low. Make sure not to allow lamb to stick to bottom of pan. Cook on low for about 1 hour. Add a little water, one to three tablespoons, if needed to prevent too much drying.
3. Season with salt and pepper. Spoon lamb and sauce over cooked pasta and top with crumbled feta. Enjoy!
2. Add crushed tomatoes, milk, and oregano and stir. Increase heat to high and allow to come to a boil, then reduce heat to low. Make sure not to allow lamb to stick to bottom of pan. Cook on low for about 1 hour. Add a little water, one to three tablespoons, if needed to prevent too much drying.
3. Season with salt and pepper. Spoon lamb and sauce over cooked pasta and top with crumbled feta. Enjoy!
