1 kg of rooster, cut into portions
500 gr. spaghetti (ideally no. 2)
1 clove of garlic
2 large onions
2 tbsps. white wine vinegar
200 ml. red wine
1 tbsp. of sugar
1 tbsp. of butter
2 tbsps. of tomato paste
150 gr. tomato sauce
2 bay leaves
1 cinnamon stick
3-4 all spices
Freshly ground black pepper
Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.
In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.
Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.
Lower the heat and let simmer until the meat softens and the sauce is thick.
Check regularly to have enough sauce and add extra hot water if necessary.
When the rooster is tender, boil the spaghetti in another pot.
Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.
Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.