2 teaspoon olive oil
1/2 red onion, finely chopped
3/4 lb lean ground beef
1/4 teaspoon sea salt, plus additional to taste
1/4 teaspoon fresh ground black pepper, plus additional to taste
2 cloves garlic, chopped
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1 1/2 cups chopped jarred or boxed tomatoes, with juices
1/3 cup dried currants
8 oz whole-wheat pappardelle or fettucine
2 oz low-fat feta cheese, crumbled
1/4 cup chopped fresh mint leaves

2 teaspoon olive oil 1/2 red onion, finely chopped 3/4 lb lean ground beef 1/4 teaspoon sea salt, plus additional to taste 1/4 teaspoon fresh ground black pepper, plus additional to taste 2 cloves garlic, chopped 1 1/2 teaspoon ground cumin 1 1/2 teaspoon ancho chile powder 1/2 teaspoon ground cinnamon 1 1/2 cups chopped jarred or boxed tomatoes, with juices 1/3 cup dried currants 8 oz whole-wheat pappardelle or fettucine 2 oz low-fat feta cheese, crumbled 1/4 cup chopped fresh mint leaves

Bring a large pot of water to a boil. Meanwhile, in a large skillet on medium-high, heat oil. Add onion and cook for about 4 minutes, stirring occasionally, until soft. Add beef, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink. Add garlic, cumin, chile powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in currants. Cook until sauce is slightly thickened and currants are plump, 2-4 minutes. Season with additional salt and pepper.
To boiling water, add pasta and cook al dente according to package directons. Divide among serving bowls and top evenly with sauce, feta and mint.