Ingredients
- 2 pounds hamburger, (80/20 lean muscle mass to fat ratio)
- 1 onion, finely diced
- 2 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons ground cloves
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons powdered ginger root
- 2 1/2 teaspoons dry mustard
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cacao powder
- 1 1/2 cups tomato sauce
- 4 cups low-sodium beef stock
- two tablespoons apple cider vinegar treatment
- two tablespoons Worcestershire sauce
- 1 pound bucatini noodles, steamed in salted water, drained
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions
Inside a large saute pan over medium heat, brown the floor beef while smashing the mass into smaller sized pieces. As the meat is cooking but still just a little pink, add some onion and saute before the beef is fully cooked and also the onion turns translucent. Drain all the fat in the pan. Add all of the dry spices and prepare for two to three minutes more, then stir within the tomato sauce. Once combined, incorporate the beef stock. vinegar and Worcestershire sauce. Provide a simmer and prepare for one hour. Place the cooked bucatini inside a serving bowl and add some meat sauce. Garnish with Parmigiano-Reggiano and serve.
Recipe thanks to Guy Fieri