- Cook Time
- Prep Time
- 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
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.
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.
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.
Divide the spaghetti, sauce and the remaining mint among 6 bowls.