Ingredients

1 T olive oil
1 small white or yellow onion, finely chopped
1 T minced fresh garlic
¼ tsp. ground cinnamon
½ tsp. cayenne pepper
¾ lb. lean ground beef
Salt & pepper to taste
1 14½- ounce can diced tomatoes in juice
½ cup dark or golden seedless raisins
½ cup pitted and chopped Kalamata or Picholine olives
1 16-ounce package Radiatore pasta

Directions

To make sauce:

In a large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté, stirring occasionally until softened, about 5 minutes. Stir in the garlic, cinnamon and cayenne. Cook for 30 seconds. Raise the heat to medium-high and add the ground beef and salt. Cook, breaking up the meat with a wooden spoon until it begins to brown, about 5 minutes. Strain off excess fat and add the tomatoes. Cook until sauce thickens, about another 5 minutes. (Sauce can be made ahead and kept refrigerated for several days until needed.)

To serve:

Heat a large pot of salted water to a full boil. Cook the radiatore according to package instructions. Drain the pasta, reserving one cup of the pasta water. Add the pasta and the cup of reserved water to the pot of sauce (still very hot) and gently stir to coat pasta. Serve the pasta in warm pasta bowls.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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