ΜΑΚΑΡΌΝΙΑ ΜΕ ΚΙΜΆ // SPAGHETTI WITH MINCE SAUCE
The is the Greek equivalent of the Italian Bolognese. A fragrant and rich tomato sauce enriched with red wine, spread on top of luscious spaghetti! Delicious and so quick to make, even after a late night at work. What is not to like?
- 1 kg beef mince
- 10-15 ml extra virgin olive oil
- 800 g good quality canned or fresh chopped tomatoes
- 1 tbs tomato paste
- 1/3 cup nice red wine
- 1 celery stick finely chopped
- 1 large carrot coarsely grated
- 1 large onion finely chopped
- 1 garlic clove chopped
- 2 dry bay leaves
- 1/2 tsp ground allspice
- 1 cup water
- pinch of sugar
- Salt and pepper
- Place a heavy based pan over medium heat pour enough extra virgin olive oil to cover the bottom of the pan and sauté the onions, garlic clove, carrot and celery until onion is starting to colour slightly. Add the mince, break up any large lumps, add the bay leaves and allspice and cook until mince meat browns and its liquid is evaporated.
- Add the wine, mix well and allow for wine to be absorbed then add the tomatoes and the paste, the sugar, the water and season according to your taste. Bring to boil, cover and simmer until water is absorbed and sauce has thickened.
- While cooking the mince sauce, in another large pan bring enough water to boil, add enough salt to make water taste like the Aegean Sea. Then add the spaghetti and cook them according to your liking. Save 1/2 cup of the spaghetti water and drain the pasta. Pour some extra virgin olive oil over the drained pasta and stir to coat with the olive oil, that way the pasta will not stick together.
- Once the mince sauce is cooked add the reserved spaghetti water, it will make the sauce creamier. Serve the spaghetti and mince sauce on a platter or on individual plates with freshly grated kefalograviera, along with a horiatiki (Greek) salad, Kalamata olives, crusty bread and a good red wine.