Greek Spaghetti Bolognese (Makaronia Me Kima), it’s the true definition of comfort food! It is similar to the Italian bolognese sauce, only this has a lot more spices and a thicker texture to the sauce.
Most people will make the sauce using only lean ground beef however by mixing it with pork the sauce becomes so much more flavorful. This is because beef doesn’t contain enough fat, which can make the dish less flavourful and can end up a bit dry to the taste. So if you’re going to make this sauce for adding on top of your pasta, we recommend mixing both beef and pork for the best flavours and results.
Put a Mediterranean spin on the classic bolognese with this easy to follow recipe, ready to eat in just 30 minutes!
Ingredients
For the meat sauce
- 750g beef or beef & pork
- 2 red onions (chopped)
- 2 cloves of garlic (chopped)
- 1 carrot, grated (optional)
- Chopped tomatoes (400g)
- 1/4 of a cup water
- 2 tbsp tomato paste
- 1 teaspoon sugar
- 1 glass of red wine
- sea salt and freshly ground black pepper
- 1 bay leaf
- a pinch of cinnamon or one cinnamon stick
- 2 whole cloves
- 1/4 of a cup olive oil
For the spaghetti
- 1 package spaghetti
- salt
- boiling water
- 2 tsps olive oil
- 200g Parmigiano-Reggiano or kefalograviera
How to make Greek Spaghetti Bolognese
- To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Add the olive oil to a large pan and heat to medium-high heat. Stir in the chopped onions, carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Net pour in the red wine and deglaze. Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for 30 minutes until most of the juices have evaporated.
- Bring a pot of water to boiling point and and add salt. Cook the spaghetti according to package instructions. Once cooked, drain the pasta in a colander and stir in 2tsp of olive oil.
- Tip over the drained pasta into the pan with the meat sauce then mix it together so the sauce is evenly spread.
- Serve with grated Parmigiano-Reggiano or kefalograviera cheese with a nice refreshing Greek feta salad and a glass of wine!
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