Spaghetti with Cypriot-Style Bolognese

For the Pasta

• • --- 1 package (500g) spaghetti or other pasta of your choice
• • --- 1 teaspoon salt
• • --- 1 pasta or vegetable stock cube

For the Minced Meat Sauce

• • --- 1/3 cup olive oil
• • --- 1 kg beef mince
• • --- 1 cup finely chopped onion
• • --- 3 cloves garlic, finely chopped
• • --- 1 cup carrot, grated on the fine side of the grater
• • --- 1 cup dry red wine
• • --- 1 generous tablespoon tomato paste
• • --- 2 cans (2x400g) chopped tomatoes
• • --- 2 bay leaves
• • --- 1 cinnamon stick
• • --- 1 teaspoon paprika
• • --- 1 teaspoon oregano
• • --- 1 ½ teaspoons salt
• • --- ½ teaspoon pepper
• • --- 1 beef stock cube, dissolved in ½ cup hot water
• • --- 1 cup warm milk
• • --- ½ cup finely chopped parsley

For Serving

• • --- dry, salted anari cheese or halloumi or Parmesan

1. 1. In a pot, heat the olive oil and sauté the onion until it softens and becomes translucent. Add the garlic and sauté for a few seconds until fragrant.
2. 2. Add the carrot and continue sautéing for 2–3 minutes. Add the minced meat and let it brown well without stirring constantly, so it develops color and deep flavor. Stir occasionally until it caramelizes. Deglaze with the wine and let the alcohol evaporate completely.
3. 3. Add the tomato paste and sauté it at the bottom of the pot for 1–2 minutes to release its aromas. Add the chopped tomatoes, bay leaves, cinnamon, paprika, oregano, salt, and pepper. Add the stock and milk and stir.
4. 4. Bring to a boil, then reduce the heat and simmer for about 45–50 minutes, until the sauce thickens and develops depth. If needed, add a little of the pasta water. Finally, add the parsley and stir until the sauce thickens and becomes glossy.

For the Pasta:

1. 1. In a pot, add plenty of water and add the salt and stock cube. Stir to dissolve the stock and add the pasta. Cook for 1 minute less than the time indicated on the package, to keep them al dente. Reserve some of the pasta water before draining.
2. 2. Add the spaghetti to the minced meat sauce, add a little of their cooking water, and stir gently to combine. Serve sprinkled with a little parsley and plenty of grated dry anari cheese or halloumi or Parmesan.