Makaronia me Kima (Greek Spaghetti with Minced Beef and Tomato Sauce)

• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 500 g Minced beef
• ½ tsp Ground cinnamon
• 800 g Tomato, ripe
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Spaghetti
• 80 g Kefalotyri cheese

1. Finely chop the onion and crush the garlic. Coarsely grate the kefalotyri and set aside.
2. Heat the olive oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and lightly golden, then stir in the garlic for 30 seconds until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the cinnamon and black pepper and cook for 30 seconds.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then add the pulp and juices to the pan. Bring to a gentle simmer, then cook for 18 to 22 minutes, stirring occasionally, until thick and glossy and the sauce clings to a spoon rather than looking watery.
5. Meanwhile, bring a large pot of water to the boil and season with the remaining salt. Cook the spaghetti until al dente, then drain well in a colander.
6. Taste the meat sauce and adjust with a little more black pepper if you like. Divide the spaghetti between bowls, spoon the sauce over the top, and finish with the grated kefalotyri.

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