Ingredients:

  • 3 Tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, finely diced
  • 2 Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Ground Beef (85/15 blend recommended)
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 28 oz can Crushed Tomatoes
  • 1 cup Beef Broth (low sodium)
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Allspice
  • 1 large Bay Leaf
  • Salt and Black Pepper to taste
  • 1 lb Spaghetti or Bucatini
  • 6 oz Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large Dutch oven. Add onion, carrot, and celery. Cook until softened (about 8 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add ground meat to the pot. Break it up well and cook until fully browned. Drain off any excess fat carefully.
  3. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine (if using), scraping up any browned bits, and let it reduce by half.
  4. Stir in the crushed tomatoes, beef broth, oregano, cinnamon, allspice, and bay leaf. Season generously with salt and pepper. Bring to a gentle simmer, then cover partially and cook for at least 60 minutes, stirring occasionally, until the sauce is rich and thick. Remove the bay leaf.
  5. While the sauce finishes, bring a large pot of salted water to a rolling boil. Cook the spaghetti for 2-3 minutes less than the package directions recommend (it must be undercooked, or al dente minus two).
  6. Drain the pasta well. Gently toss the slightly undercooked spaghetti directly into the meat sauce in the Dutch oven, ensuring every strand is coated. Let it sit for 5 minutes off the heat so the pasta absorbs some liquid.
  7. Transfer the sauced pasta mixture into a prepared 9x13 inch baking dish. Sprinkle the crumbled feta evenly over the top.
  8. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the topping is golden brown and the sauce is bubbling vigorously.
  9. Allow the dish to rest for 10 minutes before serving. Garnish generously with fresh parsley.