Greek Spaghetti with Meat Sauce
A delightful Greek twist on spaghetti with a rich meat sauce, perfect for family dinners.
Equipment
- Large deep pan or Dutch oven
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 1 medium carrot, finely chopped or grated
- 2 stalks celery, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 pound lean ground beef
- 1 teaspoon ground cinnamon
- 2 leaves bay leaves
- 1 stick cinnamon stick
- 1 can crushed tomatoes (14 oz)
- 10.5 ounces bucatini
- grated Parmesan cheese for serving
- salt and freshly ground black pepper to taste
Instructions
- In a large, deep pan or Dutch oven, heat the olive oil over medium heat. Add the chopped red onion, carrot, and celery. Sauté for 4-5 minutes until the vegetables are softened. Tip: Stir occasionally for even cooking.
- Add the chopped garlic to the pan and cook for an additional minute. Then, stir in the tomato paste until well combined.
- Add the ground beef to the pot. Cook for 4-5 minutes, stirring occasionally, until the beef is browned and no longer pink. Tip: Break up the beef with a spatula for even cooking.
- Stir in the ground cinnamon, bay leaves, and cinnamon stick. Then, add the crushed tomatoes and mix everything together.
- Bring the mixture to a simmer. Lower the heat to medium-low and let it simmer for 30 minutes, stirring occasionally, until the sauce thickens to your liking.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente.
- Once the pasta is cooked, drain it and add it to the sauce. Stir in the grated Parmesan cheese until well combined. Serve immediately, topped with extra Parmesan if desired.
Notes
For a little extra flavor, consider adding a pinch of red pepper flakes to the sauce. You can also add some chopped fresh herbs like parsley or basil for a fresh touch.