Spices:

1 small piece of cinnamon

2 cloves

3 pieces of black pepper

1 small nutmeg

½ teaspoon salt

½ teaspoon freshly ground pepper

Directions:

Add the oil in the pan to slightly cover it. Fry the onion and minced meat for 10 minutes in high temperature (4/5 out of 6) in the oil. Continue till the meat is turned to brown color and is no watery at all. Add all spices (cinnamon, black pepper, nutmeg, cloves) and mix well. Add the cognac and stir for 2-3 minutes.

Mix the tomato puree with boiling water in a cup and add it in the pan. Finally add the tomato cans and lower the temperature to 3 (out of 6) and let it cook for an hour with the cover. Do not forget to stir with a wooden spoon every 10-15 minutes. If it is needed add water but only boiled.

Remove from heat before the sauce thickens and add salt and pepper. Meanwhile, cook the spaghetti in boiling water until just tender (10-15 minutes for number 10 spaghetti). Remove from heat and immediately drain in a strainer. Place in a serving dish and pour the meat mixture over. Sprinkle with as much cheese as desired and serve at once. A bowl with extra grated cheese may be placed on the table in case somebody would like to sprinkle his own portion with some more cheese.

Tip:

That’s the Greek mum's variations of the Italian Spaghetti Bolognese. Greek mothers, my grandma included, never cooked the spaghetti al dente, but they were boiling it well. Try that once.