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
MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)
This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.
Provided by Kefalonitissa
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 586.2, Fat 45.1, SaturatedFat 14.6, Cholesterol 115.7, Sodium 411.5, Carbohydrate 11.2, Fiber 2.5, Sugar 5.4, Protein 33.6
MAKARONIA ME FETA - MACARONI AND FETA
Different macaroni casserole, Greek style from Greek With Gusto! Croutons should be prepared in advance and can be stored in a covered container at room temperature for up to two weeks.
Provided by Debi9400
Categories Greek
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cook macaroni according to package directions. Drain, toss with melted butter and 1/2 cup of crumbled feta. Set aside.
- Lightly oil a 9 x 13 casserole, sprinkle with another 1/2 cup of feta and half the croutons. Spread the macaroni mixtuer over this and top with remaining croutons.
- Beat egg whites until stiff. In a separate bowl beat egg yolks lightly. Fold egg yolks into egg whites. Stir in milk, pour mixture over macaroni.
- Sprinkle with remaining feta and bake for 45 minutes or until golden brown.
- To Prepare Croutons:.
- Cut half a loaf of day old bread into small bits and toss in a skillet over medium-high heat with 2 Tbsp olive oil and 2 Tbsp of butter. Spread on a baking sheet and bake for 30 minutes at 250°F Store, in covered container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 762.8, Fat 34.7, SaturatedFat 20.4, Cholesterol 283.6, Sodium 943.5, Carbohydrate 80.5, Fiber 3.3, Sugar 4.8, Protein 30.9
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