This is a sauce with nice flavor from Greek Cooking for the Gods, posted for ZWT IV. I like it with a bit of crushed red pepper added in, and as one reviewer said, it's also good with some black olives added.
- 1⁄4 cup olive oil (or butter)
- 1 -2 onion, finely chopped
- 3 garlic cloves, minced
- 1 -2 lb lean ground beef
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup dry white wine
- salt, to taste
- 1 -2 lb uncooked macaroni (or other pasta)
- 1 1⁄2 cups parmesan cheese (or kefalotyri, if you have it)
- 1⁄2 cup butter
- In a large, deep skillet over medium high heat, warm oil.
- Add onions and garlic and saute till translucent (about 5 minutes).
- Add beef and brown well, breaking meat up as it cooks.
- Stir in cloves, cinnamon, bay leaf, tomatoes, tomato paste and wine. Stir, reduce heat and simmer till thick and flavors are well blended (about 1 hour).
- Adjust seasonings.
- Bring a large pot of water to a boil, add macaroni and cook according to package directions, or till just tender to the bite (15-20 minutes). Drain well. (the original recipe calls for 2 lbs of pasta - this sounded like a huge amount to me, so use your own judgement regarding your own family's tastes).
- Place half the macaroni on a large heated platter. Sprinkle generously with cheese. Place remaining macaroni on top and sprinkle again with cheese.
- Melt butter in a large skillet over medium high heat till it foams and turns golden brown, stirring constantly with a wooden spoon so that it does not burn.
- Pour butter over macaroni then spoon some of the meat sauce over the top.
- Serve macaroni with remaining meat sauce in a bowl alongside. Pass additional cheese and serve immediately.