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Spaghetti with minced meat unsurpassed

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Heat the olive oil in a pot and brown it for 7 to 8 minutes on high heat.

Do not stir continuously, because instead of browning it will start to boil in its liquids.

Pull and open the center of the minced meat with a spoon as if making a big hole in the center.

Pour a few drops of olive oil and add the chopped onion, the crushed garlic and the grated carrot.

Saute the vegetables except the parsley for about 3 to 4 minutes until they soften and shine, without the onions getting any color and astir.

Add the tomato paste and rub on the base of the pot.

Let it cook for 1 to 2 minutes until it releases its intense aroma.

Continuing, always on high heat, extinguish with the cognac.

We let the alcohol evaporate completely and thus trap its magical aromas.

Melt the peeled tomatoes either by crushing them with your hands or by chopping them and add them.

Add the water or hot stock and once it boils, cover the pot well with non-stick paper and aluminum foil. They must seal well on the rim of the pot and then cover with the lid.

Minced macaroni of Argyros

Lower the heat and simmer the sauce over low to medium heat for about 1 hour.

At the end of boiling, add salt and pepper, spices and parsley sprigs.

Optionally, if we want, add 1 pinch of sugar.

Cover again and simmer for about 20 minutes until the sauce thickens, sets properly and becomes very tender and soft.

Remove the spices and it’s ready.

Boil the spaghetti and drain.

Put them back in the pot and pour a little olive oil over them so they don’t stick.

Serve with finely grated kefalotiri.



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