Pasta with ground beef cooked in rosemary and citrus sauce

The super classic, super delicious and super popular Greek pasta dish of "Makaronia me kima" (the Greek equivalent of the "bolognese sauce") this time enriched with rosemary and the aroma of citrus fruits for extra taste!

Recipe from "Gastronomos" magazine
of "KATHIMERINI" newspaper (2006)

Ingredients (for 4 people):
1 packet of spaghetti pasta
500gr. of ground beef (from the shoulder)
2 yellow onions, grated
1 lemon, the juice and the zest
1 orange, the juice and the zest
3 large ripe tomatoes, grated
1 glass of white dry wine
pinch of sugar (optional -my addition)
1 bay leaf (optional -my addition)

2 sprigs of rosemary
2-3 tbsp of olive oil
salt
pepper
grated Greek Kefalotyri cheese to sprinkle (or parmesan or Greek aged Myzithra)

Method:
In a deep and wide pot warm the oil in medium-high heat and sauté the onions and the ground beef stirring with a wooden spatula until the onions are translucent and the meat changes colour.

Pour over with the wine and the citrus juices, add the tomatoes, the sugar, season with salt and pepper and stir. Turn the heat to medium-low, cover with a lid and cook the sauce for about 20-25 minutes.

Then add the rosemary, the bay leaf, the citrus zest and continue simmering for another 10-15 minutes or until the sauce is nicely thickened but not dry.

In the meantime, cook the pasta according to your preference and drain in a colander. Transfer back to the pot and pour over with the meat sauce. Mix thoroughly and serve on warm plates. *** Alternatively, serve the pasta on the plates and pour with the meat sauce on top.

Sprinkle with plenty of grated cheese and serve immediately.