The most delicious spaghetti with minced meat

The most delicious spaghetti with minced meat is made with properly sauteed minced meat, fragrant spices and vegetables and the instructions of Nena Ismirnoglou.

30 ‘preparation
50 ‘cooking
Total: 1 hour and 20 ‘

Materials

• Servings: 4-6
• 500 gr. spaghetti
• 500 gr. ground beef from olive or spala
• 2 medium dried onions, in small frames
• 1 sprig of celery, in thin slices
• 1 large carrot, cut into small cubes
• 1 can of whole tomatoes (with their liquids), finely chopped (not melted) in the food processor
• 1 teaspoon soup pulp dissolved in 400 ml of warm water
• 2 bay leaves
• 5 – 6 spices + 5 cedar seeds, coarsely chopped or grated
• 70 ml white tea, dry wine
• the leaves of 1/2 bunch of parsley, finely chopped
• 70 ml olive oil
• salt, freshly ground pepper

Procedure

For the spaghetti with minced meat (Bolognese) first heat the oil in a pan over medium heat and sauté the onion for 1 minute.

Add the carrot, celery and a little salt and sauté, stirring for another 5-6 minutes, until the vegetables are shiny and sweet.

We withdraw.

Put a wide saucepan on high heat and let it burn for about 30 seconds with 1 minute.

Put the minced meat in the hot pot and start to “break” it with a ladle before it can be cooked in large, single pieces.

We start roasting the minced meat, without lowering the heat and without adding oil.

Continue stirring for about 4-5 minutes until the whole minced meat changes color, becomes granular and the liquids that continue to come out boil strongly.

Add the bay leaves, spices, cedar nuts and salt, about 1 tsp. sweet and continue roasting the minced meat for about 3-4 minutes or until well browned.

Then, quench with the wine and stir for about 1-2 minutes, until the alcohol evaporates.

Add the sauteed vegetables with their oil to the pot with the minced meat. Stir well for about 30 seconds, so that the minced meat is mixed with the vegetables, oiled well and begins to “squeak”.

Immediately add the chopped tomatoes and the water in which we have previously dissolved the pulp.

Once the liquid boils strongly, lower the heat and cover with the lid. Cook for about 25-30 minutes or until the minced meat and vegetables are well softened, the many liquids evaporate and the sauce sets.

At the same time, in plenty of boiling salted water, boil the spaghetti according to the instructions on the package. Drain them and mix them in the sauce with the minced meat.

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