A classic dish, so delicious and simple! Everyone will love it, especially your kids…
Serves: 4-5 Prep. Time: 10′ Cooks in: 40′ Ready in: 50′
500 g spaghetti Νο6, boiled, drained
600 g minced beef
1 large onion, grated
¼ extra-virgin olive oil
400 g chopped tomatoes, canned
400 g tomato juice, canned
1 cup white wine
1 tsp freshly ground black pepper
1 tsp cinnamon
1 tsp paprika
2 bay leaves
In a pan heat oil on medium heat and cook onion until translucent. Stir in minced beef and cook until browned. Pour in wine, cover with lid and simmer on low heat.
When alcohol has almost evaporated, turn up heat stir in all tomato, season with salt and pepper and add spices. Simmer on medium heat until sauce thickens. Keep warm.
When spaghetti is ready, put pan on heat and melt 2 tbsp oil and 2 tbsp butter. When really hot, return spaghetti in the pan, stir in well and serve on plates, topping with minced beef and grated cheese, Greek mizithra, kefalotyri or parmesan.
Photo Vangelis Paterakis – Food styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Μακαρονάδα με κιμά