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Makaronada me Kima
Greek Spaghetti with Meat Sauce
A comforting and flavorful Greek classic, Makaronada me Kima features spaghetti tossed with a rich, cinnamon-spiced meat sauce. Traditionally enjoyed as a hearty Sunday lunch.
đ§ Ingredienser
- 500 g Spaghetti(Or other long pasta like bucatini or linguine.)
- 500 g Ground beef(80/20 lean-to-fat ratio is ideal for flavor.)
- 1 medium Yellow onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 400 g can Crushed tomatoes(Good quality.)
- 2 tbsp Tomato paste
- 120 ml Dry red wine(Optional, but adds depth of flavor.)
- 1 tsp Ground cinnamon
- 1 tsp Dried oregano
- 1 large Bay leaf
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 100 g Kefalotiri cheese(Grated, for serving. Pecorino Romano or Parmesan can be substituted.)
- 2 tbsp Fresh parsley(Chopped, for garnish (optional).)
đšâđł Instruktioner
- 1
Prepare the aromatics: Finely chop the onion and mince the garlic.
â±ïž 5 minutes - 2
Brown the meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off most of the excess fat, leaving about 1 tablespoon for flavor.
â±ïž 8-10 minutes - 3
Sauté the onion and garlic: Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 7 minutes - 4
Deglaze and add liquids: If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer and reduce by about half. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, and bay leaf. Season generously with salt and black pepper.
â±ïž 5 minutes - 5
Simmer the sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, or up to 45 minutes, stirring occasionally. The sauce should thicken and the flavors should meld. Remove the bay leaf before serving.
â±ïž 30-45 minutes - 6
Cook the spaghetti: While the sauce is simmering, bring a large pot of generously salted water to a rolling boil (around 100°C / 212°F). Add the spaghetti and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1 cup of the pasta cooking water before draining.
â±ïž 10-12 minutes - 7
Combine and serve: Drain the spaghetti and return it to its pot. Add about half of the meat sauce to the pasta and toss to coat. If the pasta seems dry, add a splash of the reserved pasta water to loosen it. Serve the sauced spaghetti immediately, topped with the remaining meat sauce and a generous amount of grated Kefalotiri cheese. Garnish with fresh parsley, if desired.
â±ïž 3 minutes
đĄ Proffstips
- âThe cinnamon is key to the authentic Greek flavor â don't skip it!
- âDon't be shy with the Kefalotiri cheese; it adds a salty, sharp finish.
- âThis dish is a beloved tradition for Sunday family meals in Greece.
- âFor a richer sauce, you can add a pinch of red pepper flakes for a hint of heat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Enhance the spice profile with a pinch of nutmeg or allspice along with the cinnamon.
- For a decadent twist, prepare a simple béchamel sauce and pour it over the pasta and meat sauce before serving.