Linguine with Spiced Beef and Onion Sauce and Feta

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.

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.

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.

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.