From the memory bank – Lebanese Mince

As I’m enjoying myself in Europe, I thought I’d share this recipe with you.  I’ve been making this regularly since 1992 when I first discovered it.  It’s quick, tasty and straightforward to cook.  It doesn’t have any vegetable content, so serve with a salad or some sautéed vegetables.

I regularly put in more than ½ a teaspoon of mixed spice and cinnamon.  If you put a bit more in, the dish doesn’t suffer.

Feeds 6 people


  • Chopping board
  • Sharp Knife
  • Large frying pan
  • Saucepan
  • Wooden Spoon


  • 375 grams of pasta (uncooked) (not string pasta)
  • 1 large onion finely chopped
  • 3 tablespoons of butter or oil (add a bit more if required)
  • 500 grams of low-fat mince
  • ½ teaspoon of mixed spice
  • ½ teaspoon of cinnamon
  • 1 tablespoon vinegar
  • 4 tablespoons of tomato paste
  • 1 cup of tomato soup
  • ½ cup water


Sauté the onions in the butter/oil, add the meat and cook until brown all over.  Add the mixed spices, cinnamon, vinegar, tomato paste, tomato soup and water.  Let simmer over a low heat while the pasta cooks as per the packet instructions.  When the pasta is cooked stir through the meat mixture and serve.