LINGUINE WITH SPICED BEEF AND FETA

From Milk Street. TIP: Don't use ground beef fattier than 90 percent lean or the sauce will be greasy.

INGREDIENTS

• 1½
  POUNDS 90 PERCENT LEAN GROUND BEEF
• 2
  TABLESPOONS GROUND CUMIN
• 2
  TEASPOONS SWEET PAPRIKA
• 2
  TEASPOONS CINNAMON
• KOSHER SALT AND GROUND BLACK PEPPER
• 2
  LARGE YELLOW ONIONS, FINELY CHOPPED
• 8
  MEDIUM GARLIC CLOVES, MINCED
• 28
  OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND
• 12
   OUNCES LINGUINI
• 8
  OUNCES FETA CHEESE, SHREDDED ON THE LARGE HOLES OF A BOX GRATER
• 1
  CUP CHOPPED FRESH MINT

DIRECTIONS

1. 01
   In a medium bowl, combine the beef, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands until homogenous.
2. 02
   Add the beef mixture, onion and garlic to a 12-inch skillet. Set the pan over medium-high and cook, stirring and breaking up the meat with a spatula, until the onion has softened and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
3. 03
   Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Taste and season with salt and pepper, then transfer to a platter.
4. 04
   Stir the mint into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.