Ingredients FRO THE MINCED MEAT 1 kg ground beef 4-5 tbsp olive oil 2 medium onions, finely chopped 2 clov. garlic (crushed) 2 medium carrots, finely grated 1 tbsp tomato paste ½ cup cognac 2 pkg whole peeled tomatoes in their juice 2 ½ cup beef broth (hot or water) 1-2 bay leaves ½ cinnamon stick 1 pinch nutmeg 1-2 sprig parsley Salt Pepper (freshly ground) FOR THE PASTA 1 ½ pkg pasta A little olive oil Plenty of grated Kefalotyri cheese Equipment Pot TAGS MEAT PASTA MAIN COURSES GREEK MOM-MADE FOODS TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients FRO THE MINCED MEAT 1 kg ground beef 4-5 tbsp olive oil 2 medium onions, finely chopped 2 clov. garlic (crushed) 2 medium carrots, finely grated 1 tbsp tomato paste ½ cup cognac 2 pkg whole peeled tomatoes in their juice 2 ½ cup beef broth (hot or water) 1-2 bay leaves ½ cinnamon stick 1 pinch nutmeg 1-2 sprig parsley Salt Pepper (freshly ground) FOR THE PASTA 1 ½ pkg pasta A little olive oil Plenty of grated Kefalotyri cheese Instructions Heat the olive oil in a pot and brown the minced meat for 7 to 8 minutes over high heat. Do not stir constantly, because instead of browning it will start to boil in its juices. Pull and open the center of the minced meat with a ladle as if making a large hole in the center. Add a few drops of olive oil and add the chopped onion, crushed garlic, and grated carrot. Sauté the vegetables, except for the parsley, for about 3 to 4 minutes until softened and glistening, without letting the onions brown at all, and stir. Add the tomato paste and rub it on the base of the pot. Let it cook for 1 to 2 minutes until it releases its intense aroma. Continuing, always over high heat, deglaze with the cognac. Let the alcohol evaporate completely, thus trapping its magical aromas. Crush the peeled tomatoes either by squeezing them with your hands or by chopping them finely and add them. Add the water or hot broth and as soon as it boils, cover the pot tightly with parchment paper and aluminum foil. They should seal well at the rim of the pot, and then cover with the lid. Lower the heat and simmer the sauce over low to medium heat for about 1 hour. At the end of cooking, add salt and pepper, the spices, and the parsley sprigs. Optionally, add 1 pinch of sugar if desired. Cover again and simmer for about 20 minutes until the sauce thickens, the minced meat binds properly, and becomes very tender and soft. Remove the spices and it’s ready. Boil the pasta and drain it. Put it back in the pot and drizzle with a little olive oil to prevent sticking. Serve with grated Kefalotyri cheese. Tips A basic requirement is to simmer the minced meat and keep the pot well covered so that the liquids are recirculated and do not evaporate. It should have a rich sauce and not be dry. Regular stirring is necessary while browning, but not continuous. This whole process takes about 7 to 8 minutes, until it gets a nice pink color. Deglaze with cognac for more flavor. I suggest you make a large quantity, especially if you work, and divide the rest into portions in the freezer. Also, when I'm in a hurry and don't have time, I speed up the cooking of the sauce because it can be done faster. However, slow cooking mellows and binds the ingredients properly with a perfect, flavorful result. Ask your butcher to grind the meat once in the grinder. Never cool the pasta in water, as this makes it tasteless. TAGS MEAT PASTA MAIN COURSES GREEK MOM-MADE FOODS TRADITIONAL FOODS WHAT TO COOK TODAY
