Linguini with Spiced Beef and Feta

May 2, 2024 • 0 comments

Linguini with Spiced Beef and Feta
This is a simple recipe that uses unexpected flavors to deepen the flavor of a typical meat sauce!
  • Prep Time:
  • Cook Time:
  • Servings: 3-4


  • (1 (but this works well with 1.5 to 2 lb)) Ground Round - 1 lb Tube
  • 2 TB ground cumin
  • 2 tsp ground cinnamon
  • Coarse salt/black pepper as needed
  • 2 tsp sweet paprika
  • 2 LG onions (sweet is great), finely chopped
  • 6-8 medium sized garlic cloves, minced
  • 28 oz can whole, peeled tomatoes, crushed in the can with a butter knife
  • 12 oz linguini
  • 8 oz high-quality feta, crumbled
  • 1 C fresh mint, chopped


In a medium bowl, combine the ground beef round, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands.

Add the beef mixture, onions and garlic to a 12-inch skillet. Set over medium-high and cook, stirring and breaking up the meat, until the onion has softened, and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.

Remove sauce from heat.


Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Taste and season with salt and pepper, then transfer to a platter.

Stir the mint into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.

This dish is very unexpected with the mint, feta, and spiced beef. Having now made it several times (and without substitutions), I can say it is always a hit!

*This recipe is inspired by Milk Street: Tuesday Nights

Easy Beef and Bean Soup
February 15, 2024 • 0 comments