Greek Style Spaghetti Makaronia (Print Version)
# Ingredients:
→ Pasta
01 -
500 g dried spaghetti
→ Meat Sauce
02 -
500 g lean ground beef or ground lamb
03 -
2 tablespoons olive oil
04 -
1 large onion, finely chopped
05 -
4 garlic cloves, minced
06 -
2 tablespoons tomato paste
07 -
400 g canned crushed tomatoes
08 -
120 ml dry red wine
09 -
2 bay leaves
10 -
1 small cinnamon stick
11 -
Pinch of ground nutmeg
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Finish & Garnish
14 -
Grated Kefalotyri or Parmesan cheese, for serving
# Instructions:
01 -
Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant.
02 -
Add ground beef or lamb to the pan, breaking up with a utensil. Cook until thoroughly browned.
03 -
Stir in tomato paste and cook briefly until it darkens. Pour in crushed tomatoes and red wine, mixing well.
04 -
Add bay leaves, cinnamon stick, nutmeg, salt, and black pepper. Stir, bring to a simmer, and cook uncovered for 60 minutes, stirring occasionally.
05 -
While sauce simmers, bring a large pot of salted water to the boil. Cook spaghetti as per package instructions until al dente.
06 -
Drain spaghetti and toss lightly with a small amount of olive oil to prevent sticking. Set aside.
07 -
Combine spaghetti with the finished sauce or plate the pasta individually and ladle sauce over each portion. Sprinkle generously with grated Kefalotyri or Parmesan cheese before serving.
# Notes:
01 -
For a richer flavor, allow the meat sauce to simmer low and slow to fully develop the spices and aromatics.