Conner Family Recipes

Makaronia Me Kima (Greek Spaghetti With Meat Sauce)

Name: Makaronia Me Kima (Greek Spaghetti With Meat Sauce)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Spaghetti
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 large carrot, peeled and grated; 2 pounds ground beef (or ground lamb); 5-6 garlic cloves, finely chopped; 1⁄2 cup red wine; 28oz whole canned San Marzano tomatoes, hand crushed; 1 ½ cups beef stock; 2 cloves, ground (or ¼ teaspoon ground cloves); 2 teaspoons cinnamon; 2 teaspoons dried oregano; 1-2 bay leaves; salt to taste; pepper to taste; 1 pound dried spaghetti

8 servings

porties

15 minutes

actieve tijd

1 hour 15 minutes

totale tijd

Begin met koken

Ingrediënten

2 tablespoons olive oil

1 medium onion, diced

1 large carrot, peeled and grated

2 pounds ground beef (or ground lamb)

5-6 garlic cloves, finely chopped

1⁄2 cup red wine

28oz whole canned San Marzano tomatoes, hand crushed

1 ½ cups beef stock

2 cloves, ground (or ¼ teaspoon ground cloves)

2 teaspoons cinnamon

2 teaspoons dried oregano

1-2 bay leaves

salt to taste

pepper to taste

1 pound dried spaghetti

Instructies

Heat olive oil in a large pot or deep skillet over medium-high heat. Add the diced onion and grated carrot together, and cook for about 4–5 minutes, stirring occasionally, until softened and starting to turn golden.

Add the ground beef and cook, breaking it up with a spoon into fine chunks, until it’s browned all over and no longer pink. Season it with salt and pepper.

Stir in the finely chopped garlic and cook for about a minute, just until fragrant.

Pour in the red wine and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the alcohol cooks off and the wine reduces slightly.

Stir in the hand-crushed San Marzano tomatoes and beef stock. Mix everything well so it comes together into a smooth sauce.

Add the ground cloves, cinnamon, oregano and bay leaves. Stir well to combine all the flavors.

Reduce the heat to low and let the sauce simmer uncovered for about 40–50 minutes, stirring occasionally, until it thickens and the flavors deepen. The sauce is supposed to be thick. If you are simmering if for longer time for deeper flavors, you can add more beef stock and simmer longer (up to 2 hours).

While sauce is simmering, cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a colander.

Ladle the meat sauce over pasta in a bowl and serve the Greek spaghetti with meat sauce with plenty of grated cheese.

Voedingswaarde

Portiegrootte

Calorieën

527

Totale vet

27 g

Verzadigd vet

9 g

Onverzadigd vet

14 g

Transvet

1 g

Cholesterol

105 mg

Natrium

291 mg

Totale koolhydraten

30 g

Voedingsvezels

3 g

Totale suikers

4 g

Eiwit

37 g