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This was a lovely dish!! Every now and then a recipe comes along that I just fall in love with and this was definitely one!! I was delighted and pleasantly surprised how well the lemon and beef flavors complimented each other.


2 1/2 tablespoons butter
2 leeks, thinly sliced
salt and pepper
1 pound ground beef
1/2 to 3/4 cup red wine
1/2 cup milk or cream
1 cup chicken broth
peel of 1 lemon, finely grated
1/2 cup chopped fresh mint
1/2 pound spaghetti, cooked

In a large saucepan, 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. Add the milk and cook about 5 minutes until mostly reduced.
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 1/4 cup mint.
Divide the spaghetti, sauce and the remaining mint among bowls.

Recipe adapted from Everyday with Rachael Ray, March 2011