Components
- 1 packet of spaghetti spaghetti (500 gr.)
- 700 gr. ground beef
- 300 gr. minced pork
- 125 ml white dry wine
- 2 large onions, grated
- 2 carrots, grated
- 2 celery, grated
- 2 sk. garlic, finely chopped
- 2 large ripe, grated
- 2 tbsp. tomato paste
- 2k.s. olive oil
- 2 chicken or beef cubes
- 1 package of whole peeled tomatoes in their juice
- 250 ml broth from the boiled spaghetti
- 250 ml of milk
- A bunch of parsley, finely chopped
- 2 pinches of dry mint
- 2 pinches of cinnamon
- Salt
- Pepper
- Grated cheese (halloumi, anari, kefalotyri or parmesan)
Execution method
- In a saucepan over medium heat, sauté the onion, celery, carrot and garlic with the olive oil for about 4-5 minutes.
- Add the minced meat and break it while cooking, let it be fine without large pieces, about 5 minutes.
- After the minced meat turns brown, quench it with the wine and let the alcohol evaporate completely.
- As soon as the wine evaporates, add the tomato paste, the tomatoes (after we have melted them), the cube, the water, the milk.
- Cover the pot well with greaseproof paper and aluminum foil, lower the heat and simmer for about 1 hour.
- At the end of the cooking, add salt, pepper, cinnamon, mint, the sprigs of parsley. Cover again and simmer for about 20 minutes until the bolognese sets.
- As the minced meat boils, we prepare our pasta.
- Put the cube and the spaghetti in a saucepan of boiling salted water.
- Once our pasta is al dente, remove from the heat, strain it and set aside.
- Once our sauce has set, serve the spaghetti with the sauce and grated cheese.