Mina Stone's Cinnamon + Clove Meat Ragu
makaronia me kima | FROM COOKING FOR ARTISTS BY MINA STONE
serves 4
INGREDIENTS
1 medium yellow onion, finely chopped
extra-virgin olive oil
1 cinnamon stick
3 whole cloves
1 bay leaf
a pinch of red pepper flakes
1 pound of ground beef
1 14.5 ounce can of pureed tomatoes
1 pound pasta of your choice
salt and freshly ground pepper
Parmesan cheese, for serving
DIRECTIONS
In a medium pot, sauté the onion with a generous drizzle of olive oil, a generous pinch of salt, and a grinding of black pepper over medium-low heat just for a minute before adding the cinnamon stick, cloves, bay leaf, and red pepper flakes. Continue to sauté until the onions are translucent and soft, about five to six minutes. Raise the heat to medium-high and add the ground beef, breaking it into small chunks with a wooden spoon and sautéing for about five minutes. Add the tomatoes and simmer for about forty minutes on low heat. When it has cooled down, taste and adjust the seasoning as needed. Cook the pasta in plenty of salted boiling water until al dente, and drain. Drizzle with olive oil and a pinch of salt, tossing the pasta to distribute. Serve the ragù over the pasta with freshly grated Parmesan on the side.
