Macaronia Me keema
Ingredients:
- 60 mlOlive Oil
- 750 gGround Beef, lean
- 2Onions, finely chopped
- 1 tbspBrown Sugar
- 2 tbspTomato paste
- 100 mlRed Wine
- 3/4 cupBeef Broth
- 1 tbspBeef Bouillon
- 1 canItalian Tomatoes, blended
- 500 gSpaghetti
- 100 mlHeavy Cream
- 4 clovesGarlic, crushed
- 1 tspSalt
- 1/2 tspPepper, ground
- 1/2 tspRed Pepper Flakes, ground
- 1 gThyme, ground
- 2Bay Leaves, ground
- 3Allspice Berries, ground
- 3”Cinnamon Stick, ground
- parmesan cheese, grated for serving
Method:
- Place a deep nonstick pan over medium high heat and let it get very hot.
- Add 15 ml of Olive Oil and ¼ of the Beef, torn apart in to smaller pieces with your hands. Do not break it apart completely so that you bite in to large bits of ground meat.
- Sauté until it is nicely caramelized on the outside. You do not need to cook it all the way through.
- Place the same pan over medium high heat. Add Olive Oil, Onion, Pepper, Red Pepper Flakes, Thyme. Sauté for at least 4-5 minutes, until the Onion caramelizes.
- Add Tomato Paste and saute for 2 min.
- Add Garlic and saute for 1 min, then add Sugar.
- Add the Ground Meat and stir.
- Add the Wine and allow all of the alcohol to evaporate completely.
- Add the Broth, Salt, Bouillon, Cinnamon Stick, Bay Leaves, Allspice and Tomatoes.
- Lower heat, stir and simmer for at least 10 minutes.
- While the Meat Sauce is cooking, prepare the Pasta.
- Cook the spaghetti in a pot full of salted, boiling water. Boil according to the directions on the package, for about 5-6 minutes. You want the pasta to be al-dente.
- When the sauce has thickened, add the Cream. Stir and remove from heat.