Ingredients

• 500 gr MISKO Spaghetti No6
• 3 onions, finely chopped
• 500 gr tomato sauce
• 200 ml white wine
• ¼ tsp. parmesan cheese
• 1 tbsp. sugar
• Olive oil
• 2 pounds of beef, in portions
• 2 cloves of garlic, grated
• 1 tbsp. tomato paste
• ¼ tsp. cinnamon
• ¼ tsp. grated cloves
• 150 gr Kefalotyri cheese, grated
• Salt and pepper to taste

Directions

1. In a pot, heat 6 tbsp. of olive oil. Add the meat pieces and sauté on high heat for 5-6 minutes, stirring occasionally to brown on all sides.
2. Add the onions and garlic and sauté for 4-5 minutes until soft.
3. Add the wine and the tomato juice, tomato paste, cinnamon, allspice, cloves, salt, freshly ground pepper, sugar and water to cover the meat pieces. Cover the pot, reduce heat and cook over medium heat for about 1 hour, or until the meat is tender.
4. Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
5. 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.
6. Strain the pasta and serve immediately with the beef and the sauce, sprinkled with Kefalotyri cheese.