Veal with spaghetti
5 tablespoons Sitia Extra Virgin Olive Oil 2 1/4 lbs veal 1 large onion, finely chopped 3 cloves of garlic, coarsely chopped 100 ml white wine 2 1/4 lbs ripe tomatoes, peeled, seeded and chopped 1 cinnamon stick 5 - 6 cloves 2 - 3 bay leaves 1 lb spaghetti 1 cup grated cheese salt and pepperWash the veal, cut into cubes and dry. In a large pot heat olive oil and add veal. Cook turning on all sides on moderate heat until juice is evaporated. Stir in wine, garlic, tomatoes, cinnamon, cloves, bay leaves, salt, pepper, 1 - 2 cups water and simmer until the veal is soft enough, about 1 1/2 hours.
In another large pot put in water, 1 teaspoon salt and bring to a boil. Add spaghetti and boil for 15 minutes over high heat. Transfer the spaghetti into a colander and rinse with cold water.
Serve spaghetti topped with veal and sauce and sprinkled with grated cheese.