pasta with minced meat sauce

when you give me laurel leaves, cinnamon, cumin, nutmeg and onions, my mind goes directly to minced meat and in most of the cases with pasta! this is not the traditional Italian way to go, no. this is the magical way of east, Poli, spices and aromas that open your heart, people that lived and cooked there giving food a central place in their lives…

the recipe

ingredients

for the minced meat sauce

300gr. minced meat (pork & veal)
30ml olive oil
1 big onion
1 garlic clove
80gr. tomato sauce
2tbsp. parsley
20ml. red dry wine
2 laurel leaves
1/3 tsp. cumin
a cinnamon pinch
a nutmeg pinch
salt & pepper
70ml warm water

for the pasta

400gr. pasta
water
salt

directions

Since pasta is ready in a short time, start with the minced meat sauce first.

Put in a pot the olive oil and warm it up.
At the same time peel the onions and garlics and cut them into fine thin slices 2cm thick. When the oil is warm add them into the pan.
After stirring for some seconds put the fire higher and add the meat little by little making sure that all the pieces you add are well sautéed.
Add the wine mix well and wait some seconds until the alcohol is evaporated.
Put the fire in a medium-low level and add all the spices; laurel leaves, cumin, cinnamon, nutmeg, salt & pepper.
Mix well and then add the tomato sauce, the parsley and the water.
Cover the pan and cook the meat for at least 40′ depending on your kitchen.
At the last 20′ of the cooking time of the meat start preparing the pasta.
Use another deep pan and fill the 2/3 with water. Put it in a strong fire until it starts boiling.
Add the salt and the pasta and stir well.
Let the pasta boil for 6′ to 14′ minutes depending on the type of pasta you’re going to use. Usually spaghetti needs 6′-7′ minutes and linguine 14′ or more. You should find directions also in the package of the pasta.
When the boiling time is up, taste the pasta and f ready drain well.
At this point the minced meat should be also ready!
Serve when the pasta is still hot and…