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Good morning my friends and happy Sunday, a classic family food for today, let’s do the job together

Ingredients

1 rooster 2 kg cut into portions
1/4 cup olive oil
1 tbsp. butter
3 onions, finely chopped
3 cloves of garlic, finely chopped
1 pinch of grated cinnamon
1 pinch of grated cloves
1 pinch of grated nutmeg
1 pinch of allspice
2 tbsp. tomato paste
1 tbsp. sugar
3/4 cup Red wine
2 ripe tomatoes (peeled and chopped)
2 packets of thick spaghetti with a hole (pastitsiou)
salt
freshly ground pepper
grated kefalotyri or dry grated mizithra

Preparation

Roasted wine rooster, a traditional recipe of Paros, wants the following procedure: first we will need a casserole pot. To her,

Heat the olive oil and the butter and on a medium to high heat, brown the pieces of the rooster little by little.
Take them out on a plate.
In the same oil, lowering the heat, sauté the onion and garlic for 3΄.
Put the rooster again and sprinkle with the spices.
Let 1΄-2΄ bring out their aroma.
Add the pulp and sugar and quench with the wine, adding little by little.
Rub the base of the pot well with a spoon.
Add the tomatoes and a little water, just enough to half cover the rooster.
Cover the pot and simmer the rooster until well softened, about 1 hour and 45΄ to 2 hours, and the sauce sets (if you use farm chicken it wants less cooking).
In between, season with salt and pepper.
For the spaghetti
Meanwhile, boil the spaghetti in plenty of salted water.
Drain and pour a little raw olive oil.
Put them on a deep plate and add the rooster pieces.
Pour over the knitted sauce. See how to tie your sauces.
Sprinkle plenty of grated cheese.

Stay safe and healthy my friends and enjoy your meal

My best wishes from Greece