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Greek spaghetti may sound a bit odd. Really it isn’t. Only one tiny ingredient makes it special, the flavor deepens, becomes exotic, and extremely flavorful. I need to thank Sam for this one. He is a handsome Greek/German man who is madly rich and has laughter on his lips. His mother makes terrific baklava and wowOwow an outstanding Greek Lemon Chicken soup. She throws a kiss into the air on the last step. Supposedly this prevents the soup from curdling. Don’t make the spaghetti for the first time on a hot summer day. It is very tasty and you will eat too much and if you have a long ride home, you may puke when you get home. Be careful! The picture shown here is a second-day leftover. I serve it unmixed on the first day. This freezes beautifully, so think lunches!
Greek-style Spaghetti
1 lb ground chuck
1 onion, chopped
½ green pepper, chopped
2 cloves garlic, minced or pressed
salt & pepper
Cook all of the above together in a large skillet until meat is browned. (Taste. This should be yummy. Add something if it isn’t. Options: more salt More pepper, Italian seasoning.)
Add:
1/8 t cinnamon (that’s the secret! If this seems bizarre to you, start with just a pinch, taste and adjust. A LITTLE GOES A LONG WAY!)
1 can chopped tomatoes
1 jar Ragu (I like chunky with garlic)
1/4 cup red wine
Simmer all of that together while you boil the pasta to al dente.
Serve with garlic bread, more wine, a fine avocado salad, and perhaps lemon sorbet with chocolate wafers for dessert. Opah! If you were at my house we could do that Greek dance and I could sing a Greek song. I can’t write it out here. I would mangle it. It’s a love song…very fun, very lusty!
