Ingredients
1/2 pound ground beef1/2 pound ground lamb1 large onion, chopped4 garlic cloves, minced3 teaspoons dried oregano1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon lemon juice1 teaspoon sugar1/4 teaspoon ground cinnamon2 cups uncooked rigatoni or large tube pasta4 ounces feta cheese, crumbled
Preparation
In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through.
