adapted from Weight Watchers in 20 Minutes
1 large onion, chopped
2 garlic cloves, minced
1 lb ground lamb
2 tsp dried oregano
1 tsp cinnamon
Salt & pepper to taste
3/4 c reduced-sodium chicken broth
3 Tbsp tomato paste
12 oz linguine (I used whole wheat spaghetti)
Bring 3 quarts of water to a boil in a large saucepan over high heat.
Meanwhile, spray a medium saucepan with nonstick spray and set over medium-high heat. Add the onion and garlic and cook, stirring, until translucent, about 2 minutes.
Add the ground lamb and cook, breaking it apart with a wooden spoon, until cooked through, about 2 minutes. Add the oregano, cinnamon, salt, and pepper; cook until fragrant, about 15 seconds. Stir in the broth and tomato paste; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 10 minutes.
Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, rinse with warm water, and serve with the sauce and Parmesan cheese.
Yields 1⁄2 cup sauce, 1⁄2 cup pasta, and 1 teaspoon Parmesan cheese per serving.