Pasta Week- Makaronia Me Kima Recipe (Greek Style Spaghetti)-Day 3-
Welcome back to PASTA WEEK! We are on day 3 and excited to share this recipe today, which happens to be one of my absolute classic Greek dishes. This is a special recipe for me because it reminds me of the days we went to the xorio in Mani, and we would make this. The “Maniatiko style” has a kick of cinnamon in the sauce. If you want to try a lovely Greek dish, this is the one for you.
Makaronia Me Kima Recipe (Maniatiko Style)
Recipe from my cookbook A Drop of Ladi & My Greek Soul cookbook
- 1 pound of ground beef
- 4 tablespoons olive oil
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup of red wine
- 1 cup of water
- 2 cinnamon sticks
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt & pepper
- 1 can tomato sauce
- 2 teaspoons tomato paste
- 1 teaspoon sugar or honey
- 1 pound spaghetti pasta
- 1 sprig parsley, finely chopped
- Pecorino, Parmigiano, or Mizithra cheese to serve
- Brown the meat with the olive oil in a large saucepan over medium-high heat. Add the onions and garlic and saute until translucent.
- Add the wine, water, cinnamon sticks, cumin, oregano, salt, pepper, tomato sauce, and tomato paste. Stir over medium heat to combine, then add the sugar.
- Simmer the sauce for about 35-40 minutes uncovered. It should be slightly thickened but still have some juice. Remove cinnamon sticks and prepare the pasta according to package instructions. ( I always prefer it al dente.)
- Serve meat sauce over the pasta and sprinkle grated cheese over the top along with parsley.
- The longer the sauce cooks the better because all the flavors come together.
- The wine adds a lovely rich flavor to the sauce.
- My mom added in fennel seeds this time for extra flavor.
- The best way to cook pasta is al dente. You can drizzle a little bit of olive oil over the pasta or melted butter before you serve.