Greek-Style Pasta with Meat Sauce

Ingredients

• 400g (14 oz) pasta 400g (14 oz) pasta
• 500g (1.1 lb) ground beef and lamb mix 500g (1.1 lb) ground beef and lamb mix
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Grated cheese for garnish (such as Parmesan or Kefalotyri) Grated cheese for garnish (such as Parmesan or Kefalotyri)
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 60g (8g sugars)
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef and lamb mix to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried parsley, and ground cinnamon. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the cooked pasta onto individual plates or a large serving dish. Top with the meat sauce and garnish with grated cheese.
7. 7.
   Enjoy the Makaronia me kima while it's still hot and the flavors are at their peak.

Treat your ingredients with care...

• Ground beef and lamb mix — Ensure that the meat is cooked thoroughly to avoid any food safety concerns.
• Crushed tomatoes — Opt for high-quality canned tomatoes or use fresh tomatoes that have been peeled and crushed.
• Grated cheese — Choose a hard cheese with a strong flavor, such as Parmesan or Kefalotyri, to enhance the taste of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the meat sauce.
• To make the dish more nutritious, incorporate vegetables like bell peppers or zucchini into the meat sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Experiment with different types of pasta shapes to add variety to the dish.
• Serve Makaronia me kima with a side of Greek salad for a complete and well-rounded meal.

Serving advice

Serve the Makaronia me kima hot, allowing the flavors to meld together. Sprinkle some grated cheese on top for an extra touch of creaminess and saltiness. Accompany the dish with a fresh salad and crusty bread to complete the meal.

Presentation advice

Present the Makaronia me kima in a large serving dish, allowing the vibrant red sauce to contrast against the golden pasta. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for a pop of color. Serve with a side of grated cheese for guests to add according to their preference.