Greek Spaghetti With Meat Sauce - Makaronia me Kima
A Greek spaghetti with meat sauce - makaronia me kima is comforting and delicious. Slowly cooked, with red wine, lots of aromatics, and good tomatoes all flavors develop and really shine.
1cupchicken brothoptional, you can use water instead
sea salt
freshly ground pepper
16ozspaghettior pappardelle, linguine, or your favorite pasta
Instructions
Add 2–3 tablespoons olive oil in a large pot over medium-high heat.Add the ground meat. Brown meat all over while breaking up any chunks with a wooden spoon.
Add the diced onion and garlic. Cook for 1-2 minutes. Stir and add two tablespoons of tomato paste. Stir again and season with sea salt, fresh ground pepper, and one tablespoon of dried oregano. Add the bay leaf and 3-4 cloves. Keep sautéing for 2-3 min and let flavors develop.
Add the red wine. Increase heat to high and let the alcohol evaporate for 1-2 minutes.
Add the tomatoes. Fill one of the tomato cans with water or chicken broth and add it to the sauce. Break up the tomatoes with your spoon. Lower heat and simmer the sauce for 2 hours, occasionally stirring and breaking up the tomatoes.
Adjust sea salt and pepper to taste. Serve over your favorite pasta with plenty of Parmigiano Reggiano cheese.
Notes
You can substitute 1 lb ground beef with 1 lb ground pork or 1 lb ground sausage. If you like some heat, use hot Italian ground sausage.
When good tomatoes are abundant in the summer, use 32 oz of grated fresh tomatoes.
If you are not using authentic San Marzano, use Cento canned tomatoes or similar. Add a teaspoon of sugar to the canned tomatoes to cut the acidity and bring out their sweetness.
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.