Spaghetti greci al ragù

Ingredienti

• 1 lb (450g) ground beef ((beef mince))
• 1/4 cup (60g) unsalted butter
• 4 garlic cloves
• 1 onion (, peeled and quartered)
• 14 oz (400g) canned tomatoes ( (I used San Marzano))
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 tsp sugar (, more if needed)
• 2 bay leaves
• 1/2 cinnamon stick
• 3 allspice berries
• 3 whole cloves (or generous pinch ground cloves)
• 1/2 cup (120ml) white wine
• 2 cups (480ml) chicken stock (from a cube is fine)
• 2 tbsp olive oil
• cooked spaghetti (or any type of pasta)
• Grated parmesan
• flat leaf parsley
• salt and pepper

Preparazione

1. 1

   Heat the butter in a Dutch Oven over medium heat until it starts foaming. Once the butter starts turning brown, add the garlic and onions, cut side down.

2. 2

   Add the canned tomatoes (be careful as they are likely to spatter and sizzle when they hit the hot pan).

3. 3

   Break them up with the back of a spoon and stir in the salt, sugar, pepper and bay leaves. Place the cinnamon stick, allspice berries and cloves in a disposable filter bag and add to the pot.

4. 4

   Pour the wine into the sauce and bring to a rolling boil. Lower the heat to a simmer, cover the pot tightly and cook for 20-25 minutes.

5. 5

   Discard the bay leaves, cinnamon stick and allspice berries. Blitz the sauce with an immersion blender until mostly smooth.

6. 6

   Stir in the ground beef and break it up with your spoon. Add the olive oil and stock, bring the sauce back to a simmer, partially cover the pot and cook for 45 minutes, stirring occasionally.

7. 7

   Taste the sauce and adjust the seasoning. Serve over spaghetti with grated Parmesan or Kefalotyri cheese.