Pasta with Meat Sauce is a quick win on a week that promises to be busy between the taxi strike today, the return of the rain and the opening of schools on Wednesday.
Ingredients
For the minced meat:
- 1 kg ground beef
- 4-5 tbsp olive oil
- 2 medium onions (finely chopped)
- 2 garlic cloves (crushed)
- 2 medium carrots (finely grated)
- 1 tbsp tomato paste
- ½ cup cognac
- 2 cans whole peeled tomatoes in their juice
- 2 ½ cups beef broth (hot or water)
- 1-2 bay leaves
- ½ cinnamon stick
- A pinch of nutmeg
- 1-2 parsley sprigs
- Salt
- Freshly ground pepper
For the pasta:
- 1 ½ packages of pasta
- Some olive oil
- Plenty of grated kefalotyri cheese
Instructions
- Heat the olive oil in a pot and brown the ground beef for 7 to 8 minutes over high heat. Avoid stirring constantly to prevent the meat from boiling in its own juices.
- Create a well in the center of the browned beef and add a bit of olive oil, then toss in the finely chopped onions, crushed garlic, and grated carrot.
- Sauté the vegetables (except for the parsley) for 3 to 4 minutes until soft and glossy, without letting the onions brown.
- Add the tomato paste, stirring it into the base of the pot, and cook for 1 to 2 minutes until its aroma intensifies.
- Deglaze the pot with cognac, allowing the alcohol to evaporate completely to lock in the flavors.
- Crush or chop the peeled tomatoes and add them to the pot. Add water or hot broth, then cover the pot with parchment paper and aluminum foil, followed by the lid.
- Lower the heat and simmer the sauce for about an hour. Toward the end, season with salt, pepper, spices, and parsley. Optionally, add a pinch of sugar.
- Simmer for another 20 minutes until the sauce thickens and the meat becomes tender.
- Cook the pasta, drain, and toss with some olive oil to prevent sticking.
- Serve with plenty of grated kefalotyri cheese.
Source: Argiro
