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Makaronia me Kima (Spaghetti in Meat Sauce), the Greek version of Bolognese

Makaronia me Kima (Spaghetti in Meat Sauce), the Greek version of Bolognese

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Makaronia me Kima is one of the easiest Greek recipes.  When someone who has never cooked before decides to start cooking, I bet that they always start with this dish and fried potatoes:)  It is easy, only a few ingredients are required, it is quick to prepare and it is so tasty.

This is probably why it took me so long to post about this recipe. I thought that everybody can make this recipe, so at the beginning of blogging I took a few photos but never posted about it as I had more interesting recipes to post.

Making Bolognaise

However, I think that even for those few persons who will now start cooking it is worth while to add this recipe.

Some times I make a vegetarian version of this recipe and don’t add any meat in it.    Sometimes I add mushrooms, sometimes I keep it plain, and make a lovely tomato sauce to top a spaghetti dish and make sure to make double the recipe as I use the remaining to make pizza.

Makaronia me Kima (spaghetti in meat sauce)

Ingredients

Serves: 6

FOR PASTA:

  • 500 grams spaghetti pasta No. 10
  • 1 tablespoon salt

 

Directions:

Bring plenty of water to boil and add salt as well as pasta and boil according to directions on package. I boil them for not more than 6 – 7 minutes, stirring occasionally. If pasta is prepared ahead after boiling drain pasta and add cold water but it is best to do this just before you are ready to eat.

MEAT SAUCE:

Preparation time:5 minutes

Cooking time:  about 45 minutes

Ingredients

  • ½ kilo ground  beef (or pork)
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped (or preferably roasted garlic)
  • ½ cup red dry wine
  • ½ teaspoon thyme
  • ½ teaspoon of Greek oregano
  • 1/2 cinnamon stick
  • 3 – 4 allspice berries
  • 1 bay leaf
  • Salt
  • Freshly ground black pepper
  • 4 – 5 ripe tomatoes or during winter 1 can (500 grams) of whole tomatoes, blended
  • 1 tablespoon tomato paste
  • 1 grated carrot
  • 1 tsp honey (optional and only if you are not using a carrot)
  • 1/2 cup water

Recipe adapted for Gallbladder Diet

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.

Ingredients

  • ½ kilo ground lean beef or pork
  • 2 tbsp olive oil
  • 1 small onion, grated
  • 1/4 cup red dry wine
  • ½ teaspoon dried basil or thyme
  • ½ teaspoon of Greek oregano
  • Salt
  • A pinch of freshly ground black pepper
  • 4 – 5 ripe tomatoes or during winter 1 can (500 grams) of whole tomatoes, blended
  • 1 small grated carrot
  • 1/2 cup water

Directions

  1. In a medium sized sauce pan heat the olive oil and sauté the onion for a few minutes. Add the garlic and sauté until translucent.  Add the ground meat and sauté until it becomes white. Add the wine and mix until the alcohol evaporates.
  2. In a food processor puree the tomatoes together with tomato paste and carrot.  Add it to the minced meat together with salt, pepper, oregano, basil and cinnamon stick.
  3. Add water and bring to boil.  Lower heat and put the lid on and simmer checking it and stirring occasionally until the sauce thickens.
  4. Serve sauce on top of spaghetti with aged myzithra or kefalotyri.

(Do not add ingredients which are not mentioned in the second recipe.  The serving should be small with no cheese on top of pasta)

Leftover sauce can be used as a base for your pizza.

Bolognaise pizza

Kopiaste and Kali Orexi,

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Bellini Valli

Monday 11th of August 2008

I am headed over to the pizza place to get some spaghetti now..thanks for the inspiration sis..but I haven't made my own today:D

Lulu Barbarian

Monday 11th of August 2008

Now you've put me in the mood to make this again!

glamah16

Saturday 9th of August 2008

Its worth adding because its great to see everyones variations on this staple.

Michelle

Friday 8th of August 2008

Yikes! I've just realised I've become so stuck in a rut that I have never even thought of using white wine with mince. For some reason it got stuck in my brain to use red wine with beef, but I should really try white wine sometime. Thanks for reminding me!

Ivy

Friday 8th of August 2008

Lore, you're right. I forgot about scrambled eggs (who can go wrong with that) and omelets.

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