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The meat sauce in this healthy pasta recipe is a Greek take on a red chili. This recipe calls for ground lamb but you could easily use ground beef or ground turkey instead. Source: EatingWell Magazine, January/February 2016

Robb Walsh


Ingredient Checklist


Instructions Checklist
  • Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.

  • Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)

  • About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.


It's hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per 1/2 cup).

Nutrition Facts

429 calories; 14.1 g total fat; 5.9 g saturated fat; 63 mg cholesterol; 290 mg sodium. 551 mg potassium; 47.1 g carbohydrates; 8.6 g fiber; 4 g sugar; 25 g protein; 693 IU vitamin a iu; 6 mg vitamin c; 22 mcg folate; 46 mg calcium; 4 mg iron; 66 mg magnesium;


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