Thursday, 12 February 2015

Spaghetti Meat Sauce ( Makaronia me Kima)


1 lb. ground beef
1 medium onion, diced
2 tbsp. olive oil (optional)
2 cloves garlic, minced
1/4 cup red wine
1/4 cup chopped fresh parsley
1/2 tsp. ground cinnamon
1 tsp. dried oregano
Salt and freshly ground black pepper to taste
1 15 oz. can tin tomato 
1/4 cup water
2 tbsp. tomato paste 
1/2 tbsp. butter
1kg  pasta
2tbs powder chicken stock
Grated Mizithra or Kefalotyri cheese

In a 4-quart saucepan, brown the ground beef over medium-high heat until all pink color disappears. If the ground beef is very lean, add two tbsp. olive oil before adding onion and garlic.

Add the onions and saute until translucent. Add garlic and saute until fragrant, about a minute. Add the wine and allow it to simmer a minute or two before adding the next ingredients.

Add parsley, cinnamon, oregano, chicken stock salt, pepper, tin tomato and paste and water. Bring the heat down to low and simmer uncovered for at least 20 minutes, stirring occasionally. This is also a good time to boil the water for your pasta.

Prepare the pasta according to package directions. Serve pasta with meat sauce topping and generous grated cheese.Enjoy!