Cumin Spaghetti Bolognese

Ingredients:

½ pound spaghetti

½ tablespoon salt (for cooking the pasta)

½ pound ground lamb

½ pound ground beef

1 tablespoon ground cumin

½ tablespoon paprika

1 tablespoon tomato paste

4 tablespoons olive oil

Kosher salt, to taste

Black pepper, to taste

1 teaspoon chili flakes

1 (14-ounce) can crushed tomatoes

3 dried bay leaves

1 tablespoon maple syrup (or sugar)

⅓ cup red wine

2 carrots, cubed

3 stalks celery, cubed

6 cloves garlic, minced

¼ cup fresh basil, chopped

For Serving:

Freshly ground black pepper

A drizzle of olive oil

Chili flakes (optional)

Instructions:

1. Heat a sauté pan over medium-high heat and add the olive oil. Once hot, add the minced garlic and sauté for 30 seconds. Add the carrots and celery, cooking for about 1 minute, stirring frequently.

2. Incorporate the ground beef and lamb, breaking it apart with a spatula to avoid large chunks. Cook until the meat starts to brown.

3. Stir in the cumin, paprika, and chili flakes. Pour in the red wine and cook for 3-5 minutes, allowing the alcohol to evaporate, stirring occasionally.

4. Add the tomato paste, mixing well until fully incorporated. Follow with the crushed tomatoes, stirring to combine.

5. Place the bay leaves and fresh basil into the pan. Cover, reduce heat to medium, and let it simmer for 10 minutes, stirring occasionally.

6. While the sauce simmers, boil a large pot of water with ½ tablespoon of salt. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

7. After simmering, remove the sauce's lid and add the maple syrup, adjusting the seasoning as necessary. If the sauce is too acidic, a bit more maple syrup can be added cautiously.

8. Discard the bay leaves. Add the spaghetti to the sauce, along with about ¼ cup of the reserved pasta water, gently combining. Continue to cook, adding more pasta water if needed, until the pasta is well coated and the sauce has thickened.

9. Serve the spaghetti warm, topped with optional chili flakes, freshly ground black pepper, and a drizzle of olive oil.