Cinnamon-Lamb Pasta Sauce

Brown lamb with garlic, onions, and pepper. Meanwhile, combine tomatoes, cinnamon, oregano, and more pepper in a 5-qt. saucepan over low heat. When lamb is browned and onions are translucent, drain fat and add lamb and onions to the tomato sauce. Simmer, covered, for two hours or so, stirring occasionally (perhaps every 5-7 minutes if not using nonstick cookware).

Serve over cooked pasta and crumble feta cheese on top. Leftover sauce may be refrigerated or frozen and is just as good when reheated.