500g. pasta of your choice
500 g. minced beef
400 g. ripe tomatoes or concace
2 tsp. tomato paste
salt, pepper, some sugar
1/2 tsp. cinnamon tea
1/4 tsp. clove tea
5 + 4 tsp. olive oil
grated cheese of your choice (Parmesan, παρμεζάνα , dry mizithra etc.)
Heat the most olive oil in a non-stick pan and add the minced meat. With a wooden spatula you start to "break" the minced meat into smaller pieces, as he begins to brown. This process must be done quickly and continuously to make your minced meat as finely chopped as possible in the sauce.. Also the pan should not be small in relation to the amount of minced meat, to prevent the minced meat from roasting quickly without losing a lot of liquid and not to boil in what will not be able to evaporate due to the small surface. When the liquids are almost evaporated, add the chopped onion. Allow the minced meat to roast while stirring. When roasted as much as you want (do not overdo it because the sauce will be heavy and its taste will change), add the peeled and chopped tomatoes, the tomato paste, salt, pepper, sugar, cinnamon and cloves. Simmer over low heat until the sauce thickens.
Meanwhile, boil the spaghetti in plenty of salted water and strain it. Grease them with the rest of the olive oil. Put on a platter or share on plates, add the minced meat on top, grated cheese and serve immediately.