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Ingredients

* 3 tablespoon(s) olive oil
* 750 g ground beef
* 2 onions, finely chopped
* 1 clove(s) of garlic, thinly sliced
* 1 tablespoon(s) granulated sugar
* 1 tablespoon(s) thyme, dry
* 2 tablespoon(s) tomato paste
* 100 ml red wine
* 200 ml water
* 1 chicken bouillon cube
* 1 stick(s) cinnamon
* 2 bay leaves
* 3 allspice berries
* 400 g canned tomatoes
* 500 g spaghetti
* 100 ml heavy cream 35%
* parmesan cheese, grated, for serving

Method

The original bolognese sauce is made with pieces of meat and some milk.  The way I suggest you make it is different, much easier and faster. See the recipe.
* Place a deep nonstick pan over high heat and let it get very hot.
* Add 1 tablespoon of olive oil and ¼ of the ground meat, 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.
* When ready, transfer to a bowl and repeat the same process for another 3 batches of the ground meat and set aside.
* Place the same pan over heat. Add the olive oil, onion, garlic, sugar and dry thyme. Sauté for at least 4-5 minutes, until the onion caramelizes.
* Add the ground meat and tomato paste. Stir.
* Add the wine and allow all of the alcohol to evaporate completely.
* Add the water, bouillon cube, cinnamon stick, bay leaves, all spice and canned chopped 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 ready, drain and set aside.
* When the sauce has thickened, add the heavy cream. Stir and remove from heat.
* Serve the spaghetti with 2 heaping spoonfuls of Bolognese, fresh parmesan, basil leaves and a generous amount of freshly ground pepper.

Recipe by akis petretzikis