A pasta dish with the Greek flavours of cinnamon, cloves and cayenne. These spices remind me of the first spaghetti dish I absolutely fell in love that got me started down the path to pasta addiction! The pasta is simple to make and mouthwatering to eat! Garlic could be added to the sauce…I sometimes do!
2 Tbsp. EVO
1 lb. lean ground beef
2 large onions, halved, thinly sliced
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
1/8 tsp. ground cloves
1/3 cup dry red wine
2 tomatoes, cut into ½” pieces
1 (8 oz.) tin passata or tomato sauce
8 oz. large macaroni (I use bucatini but you could use penne)
Freshly grated Parmigiano Reggiano or Pecorino Romano
Heat EVO in a heavy large pot over medium-high heat; add the meat & onions & sauté until brown, about 10 minutes. Reduce heat to medium, add the cinnamon, cayenne & cloves; sauté 5 minutes. Add wine, tomatoes & passata or tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes, season with salt & freshly ground black pepper.
Bring a large pot of water to a boil; add 1 Tbsp. salt & the pasta, stirring the pasta occasionally until al dente; checking 2 minutes before time stated on the package.
Reserve 1 cup pasta cooking water; drain pasta in a colander & add to sauce, tossing to combine. If mixture appears too dry, add a couple of tablespoonful’s of water and keep tossing for about 1 minute. Place pasta in a large, heating serving bowl. Serve immediately passing the cheese.