Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

With chunky vegetables, a small amount of ground lamb, and garlic-flavored tomatoes, this pasta sauce takes on decidedly Mediterranean style.

Source: Better Homes and Gardens


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding zucchini druing the last 2 minutes of cooking. Drain; keep warm.

  • Meanwhile, for sauce, in a large skillet cook beef and eggplant over medium heat until meat is brown; drain off fat. Stir in undrained tomatoes, tomato paste, carrot, basil, raisins (if desired), and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes, or to desired consistency, stirring occasionally. Remove from heat. If desired, stir in vinegar.

  • Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture. Sprinkle with cheese. Makes 4 to 6 servings.

Nutrition Facts

334 calories; fat 11g; cholesterol 47mg; saturated fat 5g; carbohydrates 38g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 11g; protein 21g; vitamin a 2721.1IU; vitamin c 18.3mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 84.7mcg; vitamin b12 1.3mcg; sodium 672mg; potassium 471mg; calcium 171.6mg; iron 4mg.