Greek spaghetti with meat sauce (macaronia me kima)
Dimitra's Dishes · ♥ 1.3K likes · 36.5K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole red onion
Finely chop the onion and cook in a saucepan with at least 1/4 cup olive oil and a pinch of salt until soft and golden.
- ¼ cup olive oil
- salt
- 4–5 cloves garlic cloves
Add four or five finely grated garlic cloves and warm until fragrant.
- 2 lb ground beef
- 1 tsp paprika
- crushed red pepper flakes
- ¼–½ tsp ground cinnamon
Add 2 lb ground beef and cook until no pink remains. Season with salt, black pepper, 1 tsp paprika, red pepper flakes and 1/4 to 1/2 tsp cinnamon, tasting as you go.
- 1 can diced tomatoes or crushed tomatoes
- 1 tsp salt
- ½ tsp ground black pepper
Add a 15 oz can of diced or crushed tomatoes, about 1 tsp salt and 1/2 tsp black pepper. Cook over medium heat about 20 minutes, raising the heat toward the end, until the tomatoes and onions have melted in and most of the liquid is gone, leaving the oil.
- 1 tsp dried oregano
- ¼ cup fresh parsley
Mash the tomatoes. Add 1 tsp dried oregano and about 1/4 cup chopped parsley.
Herbs and thinning the sauce
- water
Add water and boil so the flavors come together, thinning to the desired consistency; adjust salt and pepper; take off the heat.
- 2 tsp salt
- 1 pack spaghetti
Bring a big pot of water to a boil, add about 2 tsp salt and the pasta; boil 10 to 11 minutes (the package says 12 to 15).
- ½–1 cup pasta water
- salt
Drain most of the water, leaving half to one cup in the pot; add salt and plenty of butter (or olive oil) and toss.