INGREDIENTS
For the Beef Ragu
- 500 g ground beef
- 1 medium onion, 120 g, finely chopped
- 1 garlic clove, minced
- 1 small carrot, 80 g, finely chopped
- 40 g tomato paste
- 400 g grated tomato or crushed tomatoes
- 100 ml beef or vegetable stock
- 2 bay leaves
- 2 –3 allspice berries
- 1 tsp dried oregano
- ½ tsp cinnamon
- Salt & black pepper
- 3 tbsp olive oil
For the Pasta
- 400 g spaghetti
- 3 L water
- 1 tbsp salt
EQUIPMENT
- Cast-iron pot or deep pan
- Wooden spoon
- Large pot for boiling pasta
- Colander
METHOD
- Heat olive oil and brown the beef over high heat.
- Add onion, garlic and carrot; sauté until soft.
- Add tomato paste and cook for 1–2 minutes.
- Deglaze with stock; add bay leaves, allspice, oregano, cinnamon, salt and pepper.
- Simmer until most liquids evaporate.
- Add grated tomato and simmer for 10 minutes.
- Boil pasta in salted water until al dente; drain and add to the sauce.
- Toss well so the pasta absorbs all flavors.
- Serve warm with olive oil and black pepper.
NOTES
- Add a pinch of sugar if tomatoes are acidic.
- For a lighter version, use lean beef or half beef–half turkey.
- Serve with kefalotyri or parmesan and green salad.
- Calories are calculated per 300 g serving (150 g pasta + 150 g sauce).
