Back to basics: Greek Style Spaghetti with Meat Sauce!
In our Kitchens it was for years the dominant and almost the only dish of pasta with minced, made in another era by the grandmothers and mothers cooks of the house on demand young children & adults alike. It has nothing to do with the well-known sauce bolognese , with its many ingredients and long preparation, which arrived much later in our Kitchen along with some other famous Italian spaghetti or pasta. Another peculiarity of Greek Spaghetti is that it is served with pasta well cooked in contrast to al-dente but also with its few ingredients, which were in our poor homes.
The Spaghetti with Minced Meat of mom, with minimal ingredients and an incomparable taste! Minced meat seasoned with cinnamon & simmer to soften and mash nicely to include the spaghetti and flavor them. The grated mizithra or kefalotyri or grated parmesan, added on top, will take off its taste! This Greek dish has become a staple and a favorite in our home.
Yours!
In our Kitchens it was for years the dominant and almost the only dish of pasta with minced, made in another era by the grandmothers and mothers cooks of the house on demand young children & adults alike. It has nothing to do with the well-known sauce bolognese , with its many ingredients and long preparation, which arrived much later in our Kitchen along with some other famous Italian spaghetti or pasta. Another peculiarity of Greek Spaghetti is that it is served with pasta well cooked in contrast to al-dente but also with its few ingredients, which were in our poor homes.
The Spaghetti with Minced Meat of mom, with minimal ingredients and an incomparable taste! Minced meat seasoned with cinnamon & simmer to soften and mash nicely to include the spaghetti and flavor them. The grated mizithra or kefalotyri or grated parmesan, added on top, will take off its taste! This Greek dish has become a staple and a favorite in our home.
Yours!
| work: 15′ | time: 1h:30′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
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Ingredients (4 servings)
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In a heavy saucepan, pour the olive oil and the coarsely chopped onion. Stir and let the onion shine for a while and become transparent. |
After a while, add the minced meat to roast together with the onion. Using the puree tool or with a fork, press the minced meat to dissolve the small balls of meat. |
Stir regularly and finally add the tomato paste, cinnamon, bay leaves & the spices. |
Pour 1 liter of lukewarm water, stir, cover the pot and let the food simmer for about 1 hour. From time to time we check and add lukewarm water, if necessary. By the end of cooking, it should have softened & mince the minced meat and be left with enough sauce, to be juicy. |
Just before serving, boil the spaghetti 2′-3 ′ more than the package says. Strain the spaghetti in the pasta strainer, turn it back into the pot and pour 2 tablespoons of raw olive oil over it. Serve the hot spaghetti, spread a strong dose of minced meat on top and sprinkle with kefalotyri at will. |
Author Zambia G. Sifaki
