Spaghetti with Lemony Grass-Fed Meat Sauce

March 2011
Spaghetti with Lemony Grass-Fed Meat Sauce

by 4 people

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Makes: 6 servings

Prep: 15 mins

Cook: 55 mins

  • 2 1/2 tablespoons butter
  • 2 leeks, green parts discarded and white parts thinly sliced crosswise (about 1 cup)
  • Salt and pepper
  • 1 1/2 pounds ground grass-fed beef
  • 1/2 cup robust red wine, such as cabernet
  • 1 1/2 cups chicken broth
  • Peel of 1 large lemon, cut into 2-inch strips with a vegetable peeler, then finely sliced into long shreds (about 1/4 cup)
  • 1 cup heavy cream
  • 1/2 cup chopped fresh mint
  • 1 pound spaghetti, cooked
  1. In a large saucepan or dutch oven, melt the butter over medium-high heat. Add the leeks, season with salt and cook until soft, about 5 minutes. Add the beef and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.
  2. Add the wine and cook until mostly reduced, about 5 minutes. Stir in the chicken broth and lemon peel and bring to a simmer. Cover and cook over low heat until the meat is tender, 20 to 25 minutes.
  3. Stir in the cream and return to a simmer over medium heat. Cook until the sauce is thickened, 10 to 12 minutes. Stir in 1/4 cup mint.
  4. Divide the spaghetti, sauce and the remaining mint among 6 bowls.