inthekitchen
Makaronia Me Kima
Warm notes of cinnamon and the addition of red wine transform a classic bolognese sauce into something new and yia yia approved .
INGREDIENTS Meat Sauce 1 1 / 2 lbs ground beef 1 / 4 cup extra virgin olive oil 1 large yellow onion , diced 4 cloves garlic , minced 1 / 4 cup red wine 1 cup water 15 oz can diced tomatoes 2 x 15 oz cans tomato sauce salt and pepper to taste 1 1 / 2 tsp cinnamon 3 Tbsp dry oregano
2 Tbsp dry parsley 1 x 500g package noodles ( mezzani 3 or ziti 2 ) 2 Tbsp butter
Garnish ( optional ) grated cheese for topping ( Myzithra or Parmesan )
METHOD 1 . Heat olive oil in medium sized pot over high heat to caramelize the onion and garlic .
2 . Add ground beef and spices . Pour in wine and stir until evaporates . 3 . Once the meat has dried add the tomatoes and tomato sauce and mix well . 4 . Add the water and reduce heat to medium-low and simmer for about an hour and a half . 5 . Add cinnamon , oregano and parsley and salt and pepper to taste . 6 . Cook noodles until ready . 7 . Once pasta is cooked , strain and add 2 Tbsp butter and serve with sauce and grated cheese on top .
Yield 6-8 servings
Chef Costa Danakas Nikos Greek cuisine is beloved for its distinct flavours of lemon , oregano and warm spices infusing soups , sauces and meats . While Nikos has been serving traditional dishes since it opened in 1993 , new owner Costa incorporates ingredients from his own family recipes into what he serves today . Warm spices give depth and character to meat sauces used in classic moussaka and makaronia me kima . While the recipes vary , Costa assures they are interchangeable , enabling one recipe to be used for both dishes , by doubling it .
10 ciao ! / feb / mar / two thousand twenty-four