Mediterranean Spaghetti Recipe (Beef Tomato Sauce with Cheese Mixture)
This Mediterranean spaghetti recipe combines a savory beef, onion, garlic, and tomato sauce with warm spices, then finishes with a milk-and-cheese mixture. You’ll prep the ingredients, simmer the sauce, boil the pasta, and bring everything together for an easy large-batch meal.
Ingredients
Ingredients
Step-by-Step Method
Get everything ready
Dice the onions, mince the garlic, and prep the cheeses. Crack and lightly beat the eggs so you can move quickly once cooking starts.
Brown the beef
In a large pot over medium heat, cook the ground beef until it’s no longer pink and most moisture has cooked off. Break it up as you go.
Add aromatics and spices
Stir in the onions and cook until softened. Add garlic and oregano. Mix in cinnamon, nutmeg, pepper, and salt, and stir for about 1 minute to bloom the spices.
Deglaze with red wine
Pour in the dry red wine and scrape up any browned bits from the bottom. Simmer a few minutes until the sharp alcohol smell fades.
Simmer the tomato sauce
Add the stewed tomatoes and water. Let it simmer until slightly thickened, stirring occasionally so it doesn’t stick.
Make the milk-and-cheese mixture
In a bowl, whisk flour and milk until smooth. Whisk in the eggs right away. Fold in the crumbled feta-style cheese and grated parmesan until evenly combined.
Boil the spaghetti
Bring a large pot of water to a boil. Cook the spaghetti in salted water until al dente, then drain. If you like, reserve a ladle of pasta water for loosening the sauce.
Combine and serve
Place the spaghetti in a serving pan or large bowl. Spoon the beef tomato sauce over the top. Add the cheese mixture and toss gently to distribute. Finish with the extra parmesan and serve warm.