MAKARONIA ME KIMA RECIPE (GREEK STYLE SPAGHETTI IN MEAT SAUCE/BOLOGNESE)
Makaronia me Kima (Greek style spaghetti in meat sauce recipe) - The Greek version of spaghetti bolognese - is one of the most popular dishes in Greece.
Provided by Eli K. Giannopoulos
Categories Main
Time 40m
Number Of Ingredients 19
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!
Nutrition Facts : ServingSize 1 portion, Calories 767kcal, Sugar 8.5g, Sodium 1562.3mg, Fat 26.1g, SaturatedFat 9.6g, UnsaturatedFat 15.1g, TransFat 0.1g, Carbohydrate 75.2g, Fiber 5g, Protein 52.8g, Cholesterol 99mg
GREEK SPAGHETTI
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Nutrition Facts :
GREEK SPAGHETTI SAUCE
Make and share this Greek Spaghetti Sauce recipe from Food.com.
Provided by Southern Polar Bear
Categories Spaghetti
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the hamburger and sausage in a large pot over medium heat.
- Strain the cooked meat to remove any extra grease.
- Return to medium heat and add the onion and garlic until fragrant.
- Mix in the remaining ingredients.
- Simmer for 4 hours.
- Serve over your favorite spaghetti.
Nutrition Facts : Calories 497.2, Fat 32.6, SaturatedFat 11.8, Cholesterol 94.5, Sodium 1899.4, Carbohydrate 20, Fiber 4.3, Sugar 10.8, Protein 32.1
THE VERY BEST SPAGHETTI SAUCE
This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!
Provided by GAIAS1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 7h
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
- Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
- Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 19.1 g, Cholesterol 31.3 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 6.7 g, Sodium 335.2 mg, Sugar 11 g
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
EV'S GREEK SPAGHETTI DINNER
Don't be put off by the long list of ingredients and instructions - it comes together really quickly and I'm a stickler for detail. This is really good and I do recommend you try spaghetti 'the Greek way'. I'm pretty sure you're going to like it.;-) If you want to make this a totally Greek dinner, then serve with a Greek salad, crusty bread, red wine, and fresh fruit for dessert.
Provided by evelynathens
Categories One Dish Meal
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole house smells good, about 4 minutes. Add ground beef and smash down with the tip of your wooden spoon to break it up. Brown beef well.
- When you think it's been browned long enough and it's time to give it a stir to redistribute the meat for more browning - STOP - wait another minute and a half to two minutes, and then stir up the meat. Do this repeatedly until all the meat is good and brown. This is important for the end result. For a good meat sauce, you want your meat to have browned sufficiently, and most people don't give it enough time. In all, this process should take 12-15 minutes.
- Add all the remaining ingredients, bring back to a boil, and reduce heat to a simmer. Simmer, uncovered, for 35 minutes, then cover pot and simmer a further 30 minutes. This is as long as I cook it for my family, the sauce is as thick as we like it. If you like your sauce thicker, cook it uncovered slightly longer before covering the pot (another 5-10 minutes?). If you like your sauce thinner, cover the pot after 25-30 minutes of simmering before continuing with the additional half hour.
- Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks.
- This recipe makes quite a lot of sauce, which is a good thing as you can freeze what's left to enjoy on another day, when there's little to no time to cook a homemade meal.
- To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain.
- In the dry pot you cooked the pasta in, add the butter (BUTTER, not oil, not margarine); melt and brown the butter. This takes about 3-4 minutes at high heat. Turn off heat source and add spaghetti back to the pot. Toss to coat with browned butter.
- Put spaghetti in large platter, pour half of sauce over, sprinkle with about ½ cup myzithra cheese.
- Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese.
Nutrition Facts : Calories 486.9, Fat 28.3, SaturatedFat 13.8, Cholesterol 95.9, Sodium 689.5, Carbohydrate 34.5, Fiber 3.6, Sugar 5, Protein 23.6
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