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Greek Pasta

pasta, beef - ground, greek

1 tablespoon vegetable oil
12 ounces lean ground beef
1 onion; chopped
1 sweet green pepper; chopped
4 cloves garlic; minced
1 1/2 teaspoons dried oregano
1/2 teaspoon (each) cinnamon, salt and pepper
1/4 teaspoon granulated sugar
1 can (28 oz) tomatoes
1/2 cup tomato paste
4 cups fusilli pasta
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

A touch of oregano and cinnamon and a sprinkle of feta cheese turn a familiar meat sauce into a Greek classic. Bow-tie pasta or orzo (a small rice shaped pasta) also work well. In large skillet, heat oil over medium heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink. Add onion, green pepper, garlic, oregano, cinnamon, salt, pepper and sugar; cook, stirring, for 8 minutes or until onion is softened. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring often, for 10 to 15 minutes or until thickened. Meanwhile, in pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and mound on plates. Spoon sauce over top; sprinkle with fete cheese and parsley

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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