Cincinnati Chilli over Spaghetti

• 1 medium Yellow onion
• 1 tbsp Olive oil
• 2 cloves Garlic
• 500 g Minced beef
• 2 tsp Hot chili powder
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 2 tsp Cocoa powder
• 700 g Tomato passata
• 250 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Spaghetti
• 120 g Cheddar cheese

1. Finely chop the yellow onion and set aside about a quarter for serving. Peel and finely chop the garlic.
2. Heat the olive oil in a saucepan over medium heat, then cook the onion (not the reserved portion) with a pinch of the fine sea salt for 6 to 8 minutes until softened. 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 no longer pink. Stir in the hot chili powder, ground cumin, ground cinnamon and cocoa powder for 30 seconds to toast the spices.
4. Pour in the tomato passata and water, then add the remaining fine sea salt and the black pepper. Bring to a gentle simmer, then cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened to a spoon-coating sauce.
5. Meanwhile, bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Drain well in a colander.
6. Grate the cheddar cheese. Divide the spaghetti between bowls, ladle over the hot chilli sauce, then top with the cheddar and the reserved onion.

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