This is one of my favorite meals because so many delicious ingredients are combined into a great pasta dish full of the flavors of the Mediterranean. Roasted bell peppers contribute a lot to the big flavors of this sauce. It’s OK without them but you will be amply rewarded for the little extra effort when you taste the results. I hope you give this a try.
Pasta with Meat Sauce – the Greek Way
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 2 bay leaves
- 1 pound ground lamb
- 1 onion, chopped
- 1 teaspoon oregano
- 1 28 oz. can tomatoes, chopped
- 1/2 cup red wine, or more if the sauce gets a little thick
- 2 red bell peppers, roasted, skinned and chopped
- 1/2 cup kalamata olives, sliced
- 1/4 cup pine nuts, toasted
- 1/2 cup feta cheese
- 1/4 cup parsley, chopped
Saute garlic, chilies and bay leaves in olive oil for 2 minutes. Add lamb and onion and cook until onion is translucent and meat is slightly browned. Add tomatoes, oregano and wine and simmer for 20 minutes. Add peppers and olives and simmer another 20 minutes. Add parsley and season with salt and pepper.
Serve over pasta and garnish with pine nuts, crumbled feta cheese and additional chopped parsley. Add crustry garlic bread because you won’t want to leave a single drop of the sauce on your plate.