Spaghetti Bolognese (Makaronia me kima)
Ingredients
1kg beef mince
¼ cup extra virgin olive oil
1 onion, diced
2 cloves garlic, crushed
½ cup red wine
2 cans diced tomatoes
1 cinnamon stick
8 whole allspice berries, or 1 tsp ground allspice
6 cloves, or ½ tsp ground cloves
2 bay leaves
½ cup parsley, finely chopped
1 pkt spaghetti
Mitzithra cheese, grated (or parmesan)
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Mακαρονάδα με μπέϊκον και σπαράγγια
Method
In a heavy based saucepan, add oil and cook onion till just soft. Add the mince and cook till browned, making sure you break it up with a wooden spoon as it cooks. Add the garlic and mix. Add the wine and with a wooden spoon or spatula scrape off any caramelised bits at the bottom of the saucepan. Add the tomatoes, cinnamon, allspice, cloves, bay leaves and season with salt and pepper. Add 2 cups of hot water and simmer for 45 minutes to an hour, stirring from time to time. Add more hot water if sauce is too thick. When ready, check seasoning and adjust, add parsley and let rest till needed.
Boil pasta in a large saucepan with sated water. When ready drain and return to saucepan. Mix through half the meat sauce. Serve with extra sauce on top and grated mitzithra cheese.
