A devine Spaghetti with Ground Beef (in Bolognese style sauce)

A devine Spaghetti with Ground Beef (in Bolognese style sauce)

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
1090
Servings: 
Preparation Time: 
Cooking Time: 

 

It's a favorite dish that we all have cooked and loved. The spaghetti is combined with the ground beef in one of the most popular recipes for pasta.

In this Bolognese style version, it's very important to follow the correct order in adding the ingredients. If you do, and take the time needed in each stage, the result will be divine!


Ingredients: 

- 500gr/17oz of ground beef or pork or mixed
- 500gr/17oz spaghetti
- 1 onion (medium-large, around 150gr/5oz), finely chopped
- 3 garlic cloves, finely chopped
- 1 glass of white wine
- 1/3 bunch of parsley (about a handful), finely chopped
- 400gr/14oz concentrated tomato juice or 600gr/21oz fresh grated tomatoes together with 1 tablespoon of tomato paste
- 1 cinnamon stick or 1/2 teaspoon of cinnamon powder
- 125ml (1/2 cup) olive oil
- 150gr/5oz Dubliner cheese, grated or 50-60gr/1.7-2oz grated Parmesan
- 2-3 tablespoons of butter or margarine


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Preparation: Boil the pasta in a large pot with salted water, as much as you prefer. Once ready, remove the pot from the heat, drain the pasta, add the butter to the pot and throw the pasta back in, stirring in order to get the butter on all the pasta.


In a deep frying pan put the olive oil on medium to high heat. Once hot, add the onion and cook until it gets a bit transparent. Add the ground beef/pork and with a fork cut it into small bits and mix it with the onion. Cook until all the meat gets brown. Reduce the heat to medium and add the garlic, the cinnamon, the salt and the pepper.


Continue cooking, stirring often, for about 6-8 minutes. Then pour the wine and continue to stir. When the wine evaporates, add the parsley and cook for 2-3 minutes, to get it soft. Then add the tomato juice (or the fresh tomatoes and the paste). Reduce the heat to medium-low. After about 5 minutes remove the cinnamon stick, and continue cooking until the sauce gets a bit thick.

Remove and serve with the pasta along with the grated cheese. Enjoy!


Tips: 

1. We suggest serving this sauce with spaghetti Νr 6 or even better with spaghetti con carotti (with carrot) and add some grated cheese on top.
2. If you don't prefer Dubliner cheese, you can add parmesan or a even a sweet Gruyere; each one provides a different taste. Also try some Greek graviera if you can find it.

 

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