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This Mediterranean-inspired pasta dish blends Greek aromas with homey comfort food to create a tasty spin on regular spaghetti. The touch of cinnamon and cloves adds a unique scent to the sauce that turns basic pasta into something extra special.
I whipped this up for the first time when some friends came over after their Greek vacation. The warm spices reminded them of their trip, and I've kept making it ever since. Your kitchen will smell amazing while you're cooking it.
Ingredients
- Spaghetti: 10.5 ounces. Go for high-quality pasta - the kind made with bronze dies will grab sauce better.
- Olive oil: 2 tbsp. Extra virgin gives you a richer taste.
- Red onion: Chopped small. These have a nice sweetness you won't get from white ones.
- Garlic cloves: 4, finely chopped. Always go fresh for true Mediterranean taste.
- Carrot: Cut into small pieces. Brings natural sweetness and cuts the tomato tang.
- Ground beef: 1.1 pounds. Pick 80/20 for the best taste mix.
- Salt: 1 tsp. Try sea salt for a cleaner flavor profile.
- Sugar: 1 tsp. Helps tone down the tomato sharpness.
- Black pepper: 1 tsp. Grinding it fresh makes your dish taste better.
- Dried thyme: 1 tsp. Adds earthy notes that work well with meat.
- Dried oregano: 2 tsp. This herb is what makes it truly Greek.
- Cinnamon: ¼ tsp. The hidden gem that gives this dish its Greek personality.
- Bay leaves: 2. They add quiet depth while the sauce cooks.
- Cloves: 2. Brings warmth without taking over the dish.
- Red wine: ½ cup. Dry types work best. Try Greek Agiorgitiko if you can find it.
- Tomato paste: 5 tbsp. Creates a rich base for your sauce.
- Crushed tomatoes: 1 can. San Marzano variety gives the tastiest results.
Simple Cooking Instructions
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- Get Everything Ready:
- Start by prepping everything before you cook. Chop the garlic super fine until it's almost a paste. Cut the onion into small, even bits for better cooking. Dice the carrot into tiny ¼-inch cubes. Having everything set up makes cooking smoother and nothing gets overcooked while you're still cutting.
- Build Your Flavor Base:
- Warm the oil in a big pot over medium-high until it looks shiny but isn't smoking. Toss in onion, garlic and carrot, then cook for 5 minutes, giving it a stir now and then until onions turn see-through and slightly golden. This mix forms the taste foundation for your whole dish.
- Cook Your Meat:
- Put the ground beef in the pot and break it up with a wooden spoon. Mix in salt, pepper, sugar, cinnamon, thyme, oregano, cloves and bay leaves so the spices spread evenly. Keep cooking until beef turns brown with no pink spots left, about 5 minutes, still breaking up any chunks. Pour in your red wine, let it come to a boil, then simmer about 2 minutes so the alcohol cooks away and the flavor gets stronger.
- Make Your Sauce:
- Stir in tomato paste and crushed tomatoes until well mixed. Turn heat to low and cook uncovered, stirring once in a while, for 15 minutes. This slow cooking lets flavors blend together and get stronger. You'll see the sauce getting thicker as it cooks down.
- Boil Your Pasta:
- While your sauce bubbles away, cook spaghetti in a big pot of very salty boiling water until it's al dente, following the box directions. You want pasta that's still a bit firm when you bite it. Drain it but save 1 cup of the starchy cooking water.
- Put It All Together:
- Add ½ cup of that saved pasta water to your sauce to help it stick to the pasta. Check if it needs more salt or pepper. Take it off the heat and mix in your cooked spaghetti, making sure every strand gets coated. The starchy water makes everything come together with a smooth, silky feel.
When I first tried this dish, I wasn't sure about adding cinnamon to pasta sauce. Now that gentle warmth is my favorite part. My Greek grandma always said good cooking comes from noticing those little unexpected touches that turn ordinary food into something you'll remember.
Tasty Companions
This Greek pasta goes great with a basic Greek salad made from fresh cucumbers, juicy tomatoes, Kalamata olives and crumbled feta cheese. The bright, tangy veggies balance out the rich pasta perfectly. Add some warm pita bread for a complete Mediterranean meal.
Prep Ahead Tips
This sauce actually gets better after sitting a while, so it's great for planning ahead. The flavors have time to mix and deepen overnight. Keep sauce and pasta in separate containers in the fridge for up to 4 days. When you heat it up again, add a splash of water since the sauce thickens when cold. If you want to keep it longer, just freeze the sauce for up to 3 months.
Easy Swaps
Don't like beef? Try ground lamb for an even more authentic Greek taste. Want to go veggie? Use lentils or a plant-based meat substitute with an extra spoonful of olive oil for richness. No red wine? Just use beef broth plus a spoonful of balsamic vinegar to keep that deep flavor.
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A truly warming and fragrant dish, just right for bringing a touch of Greece to your dinner table.
Frequently Asked Questions
- → What gives this dish a Greek twist?
The Greek flavors come from warming spices like cinnamon and cloves, paired with oregano and thyme, staples in Mediterranean cooking.
- → Can I try a different meat option?
Sure! Swap out ground beef for lamb, pork, or even a meat-free substitute to suit your preference.
- → What if I don’t want to use wine?
No problem! Switch the red wine for broth or water to keep it alcohol-free.
- → What sides go well with it?
Try it with a crisp Greek salad, crunchy bread, or simply roasted vegetables for a complete meal.
- → How can I refrigerate leftovers?
Store in a sealed container in your fridge for up to three days. Reheat with a splash of water to keep the sauce smooth.