Makaronia Me Kima (Spaghetti with Meat Sauce)
Chuck, tomatoes and parsley simmered on the stove and spiced with cinnamon for a South Asian dish.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
In a large pot with olive oil, turn heat to medium high. Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
- 2
Add the chopped tomatoes and let them release some juice. Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
- 3
Add some water, just barely covering the meat. Add the cloves, cinnamon, tomato sauce and stir.
- 4
Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
- 5
Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
