1 lb. lean ground beef
1 large sweet yellow onion, chopped
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 large can tomatoes
1 can tomato paste
1/2 cup red wine (NOT cooking wine)
SPICES FOR SAUCE:
Spice selection is important in making this spaghetti sauce. The spices give it its unique flavor. I always use dried herbs unless I have fresh herbs on hand. Be aware that fresh herbs impart a very different flavor. Experiment until you get the flavor profile you like. Finally, I apologize in advance for not being able to give you definite amounts for each herb. I will give approximate amounts. I add herbs until it tastes good. That’s just the way we Greeks cook.
1 teaspoon Cavender’s Greek Seasoning
1 teaspoon Mediterranean oregano leaves, crushed (crush by rubbing your hands together
1/2 teaspoon thyme, crushed
1/2 teaspoon basil, crushed
1/2 teaspoon rosemary, crushed
1/8 teaspoon ground allspice
Three bay leaves
2 tablespoons sugar
Salt and pepper to taste
DIRECTIONS FOR SAUCE:
Put olive oil in pan and allow to begin to heat. Add the onions, 1 teaspoon of the sugar, Cavendars, salt and pepper and sauté on medium to low heat until onions are transparent, about 5 minutes. Do not let the onions brown. Add the minced garlic and sauté for another 2 minutes. Add the ground beef and cook until it browns.
Skim off excess fat by tilting the meat mixture to one side and letting the grease gather on the other side. Place a wad of clean paper towel in the grease and let it absorb it. Repeat until you have removed most of the grease.
Drain the canned tomatoes, saving the juice. Place drained tomatoes in the meat mixture and sauté them for about a minute. Add the wine to deglaze.
Add the tomato paste, the reserved tomato juice, and enough water to make a slightly thick sauce. It will thicken as it cooks down. Add the bay leaves, the rest of the spices, and the sugar. Add salt and pepper to taste.
Let sauce simmer on very low heat for about 30 minutes. While the sauce simmers, taste and adjust spices as needed.
PREPARING THE SPAGHETTI:
This part is very important in cooking Greek style spaghetti.
1 lb. package spaghetti
1/2 stick butter
1/2 cup freshly grated parmesan cheese
(Please do not substitute prepared, previously grated parmesan.)
Salt to taste
Bring a large pan of salted water to a boil. Do not skimp on salt here because the spaghetti gets its slightly salted flavor only while it is boiling. Greek style spaghetti is NEVER made with angel hair pasta. Use regular spaghetti or, if you must, thin spaghetti. (And no fancy-shaped pasta for this recipe, please.)
When water comes to a rolling boil, add the pasta, stirring as you add it. Stil often and let the pasta boil gently until it is al dente. Drain and rince in a collander, using your hands to make sure the pasta strands are not sticking together.
In the meantime, melt butter over high heat. Use the same pan (rinsed) you used for the pasta. Sprinkle a little salt in the melting butter and watch it carefully. You want to see it get very frothy and then scorch. Remove from heat and stir the pasta into the browned butter. As you continue stirring, add half of the grated parmesan and salt to taste.
Remove bay leaves from the sauce. Plate the pasta, ladling the sauce on generously. Sprinkle on parmesan before serving.
Yia’ sou! Γειά σου!