First, prepare the ground meat. In a pot, heat up 100 ml olive oil. Add the ground meat, sautéing for a little while before we start to “break” it into small chunks with a wooden spoon.
Sauté the ground meat for 4-5 minutes until lightly brown.
Add the onion, the carrot and the celery and sauté for 2-3 minutes. Add salt and pepper.
Add the tomato juice, the bay leaves and the garlic clove, stir and bring to a boil before lowering the heat.
Allow the ground meat to simmer for about 25-30 minutes until the sauce thickens. Toward the end remove the bay leaves and the garlic clove.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.
Mix the pasta with the meat sauce and serve hot, sprinkled with grated Kefalograviera cheese.