Spaghetti with minced meat

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Who does not love this wonderful spaghetti? From adults to children one of the favorite and of course classic dishes in our house. Quick, easy, delicious traditional pasta that when we eat it definitely reminds us of manoula and many favorite memories.

Ingredients

  • Or a kilo of ground beef (or mixed with pork)
  • 1 large onion, finely chopped
  • 1 crushed tomato
  • 2 cloves garlic, finely chopped
  • Or a glass of red dry wine
  • 1 bay leaf
  • Or cinnamon stick
  • 3-4 grains of allspice
  • ½ κ γ dried thyme
  • 1 tablespoon sugar
  • 1-2 sprigs of chopped parsley
  • Salt Pepper
  • Olive oil

Directions

  1. Put a deep saucepan with water and salt to boil our spaghetti. The cooking time of our spaghetti depends on the quantity, the variety and the ingredients of the spaghetti that we will choose. Remember the spaghetti, just drain them (keep some water) and transfer them to the pot where we pour a little olive oil over them so that they do not stick.
  2. In a casserole pot pour olive oil and put our fire to burn as much as possible. Add the minced meat and sauté until the minced meat changes color. Once it changes color everywhere, remove it from the pot and add the onion to sauté, and then the garlic. Once they are sautéed, add the minced meat, stir and quench it with the wine. Wait a while for the alcohol to leave and add the crushed tomatoes and a little liquid (from what we have kept from the boiling of the spaghetti) and leave with the lid closed and on low heat to simmer for about 3 quarters. Check often by stirring and if necessary add liquid from the spaghetti.
  3. After the minced meat is cooked, open the lid, add the spices and sugar and stir for about half an hour until the minced meat softens and melts.
  4. Before serving, remove the spices from the inside.

Serve with grated kefalotyri or mizithra.

-If we like the cheese very much when we serve, we throw grated cheese on the bottom of the plate, then the spaghetti, then grated cheese again, after the minced meat and on top again grated cheese. This way the cheese goes everywhere and we avoid making the mountain of cheese on top where when we go to mix it it falls out and we can not incorporate it properly.

-You can if you want to add to the sautéing 1 grated carrot. It will sweeten your minced meat and give a more delicious note.

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