First, prepare the ground meat substitute. In a saucepan, heat up 100 ml of olive oil. We throw in the ground beef, sautéing for a little while before we start to “break” it into small chunks with a wooden spoon.
Sauté the ground beef meat for 4-5 minutes until lightly brown.
Add the onion, carrot and celery and sauté for 2-3 minutes. Add salt and pepper.
Next add the tomato juice, the bay leaves and the garlic, stir and let the mixture come to a boil before we lower the heat.
Let the ground beef sauce simmer for about 25-30 minutes until the sauce thickens. Towards the end, remove the bay leaves and the garlic.
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 cooking fork and let the pasta boil for as long as indicated on the package.
Strain the spaghetti and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.
Mix the spaghetti and the ground beef sauce and serve warm, sprinkled with grated Kefalograviera cheese.