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Lebanese Spiced Pasta with Lamb and Onion Tomato sauce

Lebanese-Spiced Pasta with Lamb and Onion Tomato Sauce

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 4

Equipment

  • Large skillet or sauté pan For browning the lamb and building the sauce.
  • Large pot To boil the pasta.
  • Colander For draining pasta.
  • Wooden Spoon or Spatula For stirring the meat and sauce.
  • Small bowl If making the yogurt sauce.
  • Knife and Cutting Board For prepping onions, garlic, and herbs.

Ingredients
  

For the Pasta and Sauce:

  • 1 lb ground lamb substitute with ground beef if preferred
  • 12 oz spaghetti or any long pasta—use Lebanese pasta varieties if available
  • 2 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 14.5 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup water or low-sodium chicken broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • Salt to taste
  • Fresh parsley or mint for garnish
  • Toasted pine nuts optional, for garnish

Optional Yogurt Sauce (for a creamy finish)

  • 1 cup plain Greek yogurt
  • 1 garlic clove minced or crushed
  • 1 tbsp lemon juice
  • Salt to taste

Instructions
 

Prepare the Pasta

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to the package instructions (typically around 8–10 minutes). Drain and set aside, reserving about ½ cup of pasta water.

Tip: You can drizzle a bit of olive oil on the drained pasta to prevent sticking.

    Caramelize the Onions

    1. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden and soft—about 15 minutes. This step develops a deep sweetness essential to the sauce.

    Brown the Lamb

    1. Push the onions to the side of the skillet. Add the ground lamb and break it up with your spoon. Cook until no longer pink and lightly browned, about 8 minutes. Drain excess fat if necessary.

    Add Aromatics and Spices

    1. Add minced garlic to the lamb and cook for 1 minute. Then stir in cinnamon, allspice, black pepper, paprika, and cayenne. Toast the spices for 30 seconds until fragrant.

    Build the Tomato Sauce

    1. Stir in tomato paste and cook for 2 minutes to caramelize slightly. Add crushed tomatoes and water (or broth), and mix well. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

    Tip: If the sauce thickens too much, add a bit of reserved pasta water to loosen it up.

      Make the Garlic Yogurt Sauce (Optional)

      1. In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Whisk until smooth. Set aside in the fridge.
      2. This is a nod to lebanese pasta with yogurt and can be served dolloped on top or stirred into the pasta.

      Combine Pasta and Sauce

      1. Toss the cooked spaghetti into the lamb and onion tomato sauce, stirring until well coated. Let it cook together for 2–3 minutes so the flavors marry.

      Garnish and Serve

      1. Serve hot, garnished with fresh parsley or mint, toasted pine nuts, and a swirl of garlic yogurt sauce if desired. This dish is rich enough to stand alone, but pairs beautifully with sides.