Greek Spaghetti Makaronia Me Kima Food

GREEK SPAGHETTI (MAKARONIA ME KIMA)

Steps:

• Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
• Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
• About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.

MAKARONIA ME KIMA RECIPE (GREEK STYLE SPAGHETTI IN MEAT SAUCE/BOLOGNESE)

Steps:

• To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
• Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
• Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.
• Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!

MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)

Steps:

• In a large pot with olive oil, turn heat to medium high.
• Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
• Add the chopped tomatoes and let them release some juice.
• Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
• Add some water, just barely covering the meat.
• Add the cloves, cinnamon, tomato sauce and stir.
• Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
• Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.

GREEK MEAT PASTA (MAKARONIA ME KIMA)

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.