Minced meat and mushroom sauce with Metaxa

Ingredients for 4 servings:

• 300 g minced beef
• 200 ml milk
• 500 g mushrooms
• 1 tube(s) Tomato paste
• 4 cl Metaxa
• 250 ml cream or cream substitute
• 1 pinch of cinnamon powder
• 10 seeds of cumin
• 1 tsp rosemary
• 1 tsp thyme
• 2 tsp sweet paprika powder
• ½ tsp chili powder
• 2 tsp, heaped oregano
• 1 clove(s) garlic, crushed
• Salt
• 500g spaghetti
• 200 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Brown the ground beef until browned. Pour in the milk, bring to a boil, and loosen the sediment. Set aside. Clean and chop the mushrooms, then sauté until the water has evaporated. Stir in the tomato paste and lightly toast. Deglaze with the Metaxa, add the ground beef and milk, and pour in the cream. At this point, the water for the pasta should be boiling; add the pasta. Grind the cumin, rosemary, and thyme finely in a mortar and pestle, then add to the sauce. Add the remaining spices. Dice the cheese. Drain the pasta and divide it between plates. Pour the sauce and the cheese cubes over the top.