I’m excited to share one of our family favorites, Moroccan-Spiced Meat Sauce with Goat Cheese! This is one of my family’s go-to dishes since I was a little kid and we make it all the time! It’s hearty, spicy, meaty, with a little kick. The thing that makes this dish special is the combination of unique spices such as cumin, cinnamon, ginger and more! They all work together to create this amazing flavor that I can’t even explain with words… you will just have to try it! Then we top it with goat cheese that adds a creamy, tangy element and cools down the spice.
It’s a truly amazing dish and I really hope you guys give it a try because I think you’ll love it!
In the video we mixed the spinach into the sauce, but you can also cook it separately and serve it like this:
- 3/4 package of spaghetti (we use gluten-free quinoa or brown rice spaghetti. Make sure not to overcook it!)
- 1 pound grass-fed ground beef
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 3 cups plain tomato based pasta sauce
- 4 cups fresh organic baby spinach if you are mixing it into the sauce, or 2 bunches of spinach, roots intact if you want to make a bed of spinach
- 1/4 cup crumbled goat cheese (optional)
- Crumble beef and cook in a large saucepan set over medium heat. Add oil if needed.
- Once the beef is cooked through, add cumin, paprika, ginger, cinnamon, cayenne, salt and pepper. Stir until evenly mixed.
- Pour in pasta sauce and simmer for about 15mins.
- While the pasta sauce is simmering, cook the pasta according to the instructions on the package. Drain pasta.
- If you are stirring the spinach into the sauce, carefully stir it in until it wilts. If you are creating a bed of spinach, place the well-washed spinach bunches into boiling water for 1 minute. Using tongs, grab the roots of the spinach, and drain in a colander. Rinse with cold water to stop the cooking, and then wring as much of the water out as possible, keeping the spinach roots together. Using a knife, cut the spinach into sections that are slightly smaller than the bed of spinach. Carefully roll out/fan out the spinach over the pasta.
- Top with the meat sauce and goat cheese.