SPAGHETTI BOLOGNESE (GREEK STYLE)

Classic spaghetti with slow-simmered minced beef sauce, tomato, garlic, and herbs for a rich and comforting flavor. A hearty, family-favorite pasta dish.

TIME: 1 HOUR 25 MINUTES

DIFFICULTY: MEDIUM

SERVINGS: 6

NUTRITIONAL FACTS

Calories

560

Fats

21 g

Saturates

6 g

Carbs

66 g

Sugars

8 g

Protein

32 g

Fibre

4 g

Salt

1.2 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

500 g minced beef, single ground
4–5 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 medium carrot, finely chopped
1 tbsp tomato paste
1 can peeled tomatoes in juice
1 ½ cups hot beef stock or water
1 bay leaf
Salt and freshly ground black pepper
1 ½ packs spaghetti
Parmesan cheese, to serve

EQUIPMENT

Large saucepan
Wooden spoon or spatula
Knife and cutting board
Colander
Cheese grater

METHOD

Heat the olive oil in a large saucepan and brown the minced beef for about 6 minutes over high heat without stirring too often — it should sear, not boil.
Reduce the heat to medium and make a small well in the center. Add a drizzle of olive oil and sauté the onion, garlic, and carrot.
Cook the vegetables for 5 minutes until soft and translucent, without browning.
Stir, then add the tomato paste and cook for 2 minutes to deepen the flavor.
Deglaze the pan with a splash of wine (optional) and allow the alcohol to evaporate completely.
Crush the peeled tomatoes by hand or with a spoon and add them to the pan.
Pour in the hot stock or water. Once it starts to boil, reduce to medium-low heat, cover, and let it simmer gently for about 45 minutes.
Toward the end of cooking, season with salt and pepper, cover again, and simmer for another 10 minutes until the sauce thickens and the beef is tender.
Serve over hot spaghetti with plenty of grated Parmesan.