Traditional spaghetti with lamb minced meat and feta cheese

That is again comfort food. For a different texture simply cut the lamb meat using two knives.

Ingredients

• 500g thin spaghetti
• 600g lamb minced meat, coarsely cut
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, finely chopped
• 2 cloves of garlic, finely chopped
• 6 white mushrooms, finely chopped
• 1/2 teaspoon dried thyme or 1 sprig of fresh thyme, leaves picked
• 1 bay leaf
• 1 tea cup of dry red wine
• 800g fresh or canned tomatoes, finely chopped
• a pinch of sugar
• 1/2 tea cup of milk
• 11/2 tea cup of feta cheese, crumbled
• salt
• freshly ground pepper

Method

Warm the olive oil in a casserole type pan and wilt the onion, cloves and mushrooms for 6-7 minutes. Make a well in the cooked mixture and place the minced meat in. Turn the heat up and add the thyme and bay leaf. Stir occasionally and wait until the meat changes colour. A soon as its liquids are reduced, drizzle the wine in. Wait until the alcohol evaporates, add the rest of the ingredients (tomatoes, milk, sugar, salt and pepper) and give everything a gentle mix. Turn the heat down and simmer for 30 minutes. In the meantime boil the spaghetti, drain them in a colander and put them back in the casserole. Add 2 full spoons of the meat sauce and the 1 tea cup of the crumbled feta cheese. Mix well and serve the spaghetti in a platter topped with the rest of the meat sauce and crumbled feta cheese.

portions 10

Preparation Time 10 minutes

Cooking Time 40 minutes

Source: argiro.com.gr