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Pasta with ground beef sauce

Recipe by: Vaggelis Driskas
preperation 10΄ Preparation
cup 40΄ Cooking
hat easy Difficulty
dish 5 Portions

MISKO Spaghetti No6

500 g MISKO Spaghetti No6

500 g ground beef

1 onion, finely chopped

1 carrot, finely chopped

2 celery sprigs, finely chopped

600 g concentrated tomato juice

2 bay leaves

1 clove garlic

olive oil


freshly ground pepper

Kefalograviera cheese, grated

materials METHOD

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.

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