Ground lamb adds bold Mediterranean flavor to weeknight dinners. This One Pot Mediterranean Ground Lamb Pasta is an easy, comforting dish that combines savory lamb, mushrooms and tomatoes with simple spices — all made in one pot in under an hour.
Ground lamb is an excellent way to change up the usual ground beef or turkey routine. It’s widely available at grocery stores and local butcher shops and brings a rich, slightly gamey character that pairs beautifully with warm Mediterranean spices. In this recipe the lamb is cooked with mushrooms and onions, simmered in tomato and wine, then finished by cooking macaroni directly in the pot so the pasta absorbs those savory juices. The result is a satisfying, weeknight-friendly meal that’s both flavorful and convenient.
How to make it
- Cook the ground lamb and vegetables. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound ground lamb, 1 cup sliced baby bella mushrooms and 1 cup diced onion. Cook and break up the meat for about 8–10 minutes, then stir in 3 cloves minced garlic and cook 1–2 more minutes. Drain any excess grease if needed.
- Add spices, wine, tomatoes and sauce. Sprinkle 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cloves and 1/2 teaspoon dried oregano into the pot. Pour in 1/2 cup red wine (or an extra 1/2 cup chicken broth if omitting wine), 2 cups diced roma tomatoes and an 8-ounce can of tomato sauce. Stir, bring to a simmer and cook five minutes to let flavors meld.
- Add pasta and broth, then simmer. Stir in 2 cups uncooked macaroni noodles and 2 cups chicken broth. Make sure the pasta is almost fully covered by liquid so it can cook properly. Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until the noodles are tender and the sauce has reduced to a hearty consistency.
- Finish and serve. Taste and adjust seasoning with salt and pepper if needed. Top individual portions with crumbled feta or grated Parmesan, and garnish with diced green onions or chopped fresh mint for brightness.
What to serve with it
- Bread: Warm crusty bread or a sliced baguette is perfect for mopping up sauce. For a more Mediterranean feel, serve warm pita or flatbread.
- Salad: A crisp Greek-style salad with tomatoes, cucumbers, olives, and a lemon-oregano vinaigrette complements the rich pasta.
- Beverage pairing: A lighter-bodied red such as Grenache or a dry Riesling both work well to balance the lamb and tomato flavors.
Storage and reheating
This pasta stores well in the refrigerator for up to 5 days, making it an excellent choice for leftovers or meal prep. Reheat individual servings in the microwave for about 1–2 minutes, stirring halfway through. If the pasta has absorbed most of the sauce and seems dry when reheating, add a splash of water or chicken broth to loosen it, then finish with fresh herbs and cheese for brightness.
More ground lamb recipes to try
If you enjoy this recipe and want more ideas for ground lamb, try these options for varied weeknight meals and special occasions:
- Asian-style lamb meatballs in a fragrant green curry sauce
- Greek-style lamb tacos served with tzatziki
- Mediterranean lamb bowls with grains and fresh vegetables
- Grilled Mediterranean lamb burgers with feta and herbs
- Traditional ground lamb kofta kebabs seasoned with warm spices
One Pot Mediterranean Ground Lamb Pasta — Recipe Details
Servings: 4 | Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 cup baby bella mushrooms, sliced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon dried oregano
- 1/2 cup red wine (or additional 1/2 cup chicken broth)
- 2 cups roma tomatoes, diced
- 8 ounces tomato sauce
- 2 cups uncooked macaroni noodles
- 2 cups chicken broth (ensure gluten-free if needed)
Optional toppings
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 1 tablespoon diced green onions
- 1 tablespoon chopped fresh mint
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground lamb, mushrooms and onion. Cook until the meat is browned and the vegetables are softened, about 8–10 minutes. Add the garlic and cook 1–2 minutes more. Drain excess grease if necessary.
- Stir in the cinnamon, cayenne, ground cloves and oregano. Add the red wine (or extra broth), diced tomatoes and tomato sauce. Simmer for five minutes to combine flavors.
- Add the macaroni and chicken broth, ensuring the noodles are mostly covered by liquid. Reduce heat to low, cover and cook 25–30 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a saucy consistency.
- Serve topped with your choice of optional cheeses and fresh herbs.
Notes
- Gluten-free option: Use gluten-free macaroni and confirm the chicken broth is gluten-free.
- Wine substitute: If you prefer no alcohol, substitute the red wine with an additional 1/2 cup chicken broth.
- Nutritional info: Optional toppings are not included in the nutrition values. Adjust portion sizes and toppings to suit dietary needs.
Nutrition facts (per serving, approximate)
- Calories: 670 kcal
- Carbohydrates: 54 g
- Protein: 29 g
- Fat: 35 g (Saturated fat: 13 g)
- Sodium: 786 mg
- Fiber: 5 g