Makaronia me kima (espaguete à grega com molho de carne)

Ingredientes

• 750 g beef or lamb mince (26 ounces)
• 2 red onions (chopped)
• 2 cloves of garlic (chopped)
• 1 carrot, grated (optional)
• 1 tin chopped tomatoes (400g/ 14 oz.)
• 1/4 of a cup water
• 2 tbsp tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• sea salt and freshly ground black pepper
• 1 bay leaf
• a pinch of cinnamon or one cinnamon stick
• 2 whole cloves
• 1/4 of a cup olive oil
• 1 package spaghetti
• salt
• boiling water
• 2 tsps olive oil
• 200 g Parmigiano-Reggiano or kefalograviera (7 ounces)

Modo de preparo

1. 1

   To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.

2. 2

   Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.

3. 3

   Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.

4. 4

   Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!