Imagine twirling your fork into a steaming plate of perfectly cooked spaghetti, draped in a rich, savory meat sauce that transports you straight to the sun-drenched kitchens of Greece. This Makaronia Me Kima is not just a meal—it's a flavor explosion that will make your taste buds dance and your family beg for seconds! Whether you're a seasoned home cook or a kitchen newbie, this mouthwatering Greek classic is about to become your new go-to comfort food that promises restaurant-quality taste with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp oregano
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help ensure a smooth cooking process.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the 12 oz of spaghetti. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the 1 lb of ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Make sure to drain any excess fat if necessary.
- Once the beef is browned, add the chopped onion to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- Pour in the 14 oz can of crushed tomatoes, stirring to combine with the beef and onion mixture. Add 1 tsp of oregano, and season with salt and pepper to taste. Bring the sauce to a simmer.
- Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Once the spaghetti is cooked, reserve about ½ cup of the pasta water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want the starch to help the sauce adhere.
- After the sauce has simmered, you can adjust the consistency by adding some of the reserved pasta water if it seems too thick.
- Combine the drained spaghetti with the meat sauce in the skillet, tossing gently to coat the pasta evenly with the sauce.
- Serve the spaghetti meat sauce hot, garnished with freshly grated Parmesan cheese to taste. Enjoy your delicious Greek-style Makaronia Me Kima!
Tips
- Use fresh ingredients: The quality of your ground beef and tomatoes can make or break this dish. Choose lean ground beef and high-quality crushed tomatoes for the best flavor.
- Don't skip the pasta water: The starchy reserved pasta water is a secret weapon for creating a silky, clingy sauce that coats every strand of spaghetti perfectly.
- Take your time with simmering: Letting the sauce simmer allows the flavors to develop and intensify. Patience is key to a deeply flavorful sauce.
- Season in layers: Add salt and pepper at different stages of cooking to build depth of flavor.
- Grate your Parmesan fresh: Pre-grated cheese can't compare to the flavor of freshly grated Parmesan right at the table.
- For extra richness, consider adding a splash of red wine to the sauce while it simmers.
- If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the meat.
Nutrition Facts
Calories: 565kcal
Carbohydrates: 74g
Protein: 32g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
