"Greek" Pasta Sauce

I can't vouch for this dish's Greek authenticity, but with the lamb and cinnamon, I figure it's in the neighbourhood.

Ingredient		Amount
canned crushed tomatoes		56 oz.
ground lamb, turkey, or beef		1½ to 2 lb.
small green bell pepper		1
medium yellow onions		2
garlic		8 to 10 cloves
ground cinnamon		½ to 1 tsp.
dried, crushed oregano		3 to 4 tsp.
freshly-ground black pepper		½ tsp. or to taste
olive oil (optional)		1 tbsp.
feta cheese		(to taste)

Finely chop the onions. Crush or press the garlic, separating 1 clove's worth or less from the rest. Begin to brown the meat with the pepper and the majority of the garlic, adding the onions when the meat is partly browned.

Seed the green pepper and chop into small pieces. Combine tomatoes, green pepper, oregano, cinnamon, olive oil (if using), additional ground black pepper (if desired), and reserved garlic in a stock pot or dutch oven of 5 to 6 quarts. Stir well.

When the meat has browned, drain and discard the fat. Add the meat and onions to the tomato sauce and mix well. Cover and simmer for 2 to 3 hours, stirring as often as necessary to prevent buildup or burning in the bottom of the pot.

Serve over the cooked pasta of your choice (heartier pastas such as rotini or fusilli work best) and top with crumbled feta cheese.

Serves 6 to 8. Leftover sauce will keep in the refrigerator for about a month and may be frozen for longer-term storage.