Makaronia me Kima - The Greek version of pasta and meat ragù

The secret and the art of Makaronia me Kima is the minced meat, which you must cook well with patience and flavour with various spices. No one can resist such a dish!

Materials

One package of spaghetti (preferably No. 6)
600g ground beef
One large onion, grated
One coffee cup of olive oil
One glass of chopped tomato
One glass of tomato juice
One wine glass of aromatic white wine
1 tsp. ground black pepper
1 tsp. cinnamon
1 tsp. paprika
Two bay leaves
4-5 allspice grains
salt
butter

Procedure

Step 1

Add olive oil and grated onion in a large, deep frying pan. Sauté well until fragrant and glossy.

Step 2

Add the minced meat with a wooden spoon, mixing it with persistence until it is cooked well and has broken up into small pieces. Deglaze with the wine, lower the heat, and let the minced meat simmer.

Step 3

When the wine is about to evaporate, add the tomato. Increase the heat and add the pepper, cinnamon, paprika, and salt. Mix well, then add the bay leaves and allspice. Let the meat cook well until the sauce thickens, and then turn off the heat. Keep the minced meat warm.

Step 4

Boil the spaghetti in a pot with plenty of salted water until al dente—read the packet instructions. Strain and scald with a little olive oil and butter, and then mix through the minced meat. Serve with cheese.

READ MORE: Greek chicken with carrots and peas.