1. In a large pot with olive oil, turn heat to medium high. 2. Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring. 3. Add the chopped tomatoes and let them release some juice. 4. Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper. 5. Add some water, just barely covering the meat. 6. Add the cloves, cinnamon, tomato sauce and stir. 7. Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone. 8. Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera. ---------------------------------------------------------------------------
Nutrition
Ingredients
