Greek Spaghetti with Meat Sauce (Makaronia me Kima )

By Supergolden Bakes · 90 min

Ingredients

Instructions

1. Melt the butter in a Dutch oven over medium heat until it foams and just starts to brown. Add the garlic cloves and onion quarters, cut side down.
2. Add the canned tomatoes; they will spatter and sizzle, so stand back.
3. Break up the tomatoes with a spoon and stir in the salt, sugar, pepper and bay leaves. Put the cinnamon stick, allspice berries and cloves in a disposable filter bag and add it to the pot.
4. Pour in the white wine and bring to a rolling boil. Lower the heat to a simmer, cover tightly and cook for 20 to 25 minutes.
5. Remove and discard the bay leaves, cinnamon stick and allspice berries. Blend the sauce with an immersion blender until mostly smooth.
6. Stir in the ground beef and break it up with a spoon. Add the olive oil and chicken stock, return the sauce to a simmer, partly cover and cook for 45 minutes, stirring now and then.
7. Taste the sauce and adjust the seasoning. Serve over cooked spaghetti topped with grated Parmesan.

Summarized from Supergolden Bakes's video. Watch it for the details.

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