Greek spaghetti with cinnamon meat sauce (Makaronia me kima)

1. Soften the finely chopped onion in the olive oil, then add the minced beef and fry over high heat until crumbly and the liquid has evaporated.

2. Add the chopped garlic and tomato purée, fry for 1 minute, then pour in the red wine and boil for 2 minutes.

3. Stir in the grated tomatoes, cinnamon stick, bay leaf and about 150 ml water, season and simmer gently for 35-40 minutes, until the sauce is thick and glossy.

4. Meanwhile, cook the spaghetti in plenty of salted water until al dente and drain.

5. Remove the cinnamon and bay from the sauce, divide the pasta between plates and spoon the sauce on top.

6. Sprinkle generously with grated kefalograviera and serve at once.

Tip: An everyday favourite in Greek homes; the cinnamon gives it its character without making it sweet. Parmesan or an aged sheep's cheese work perfectly instead of kefalograviera.