Christine’s Greek Bolognese Makaronia me kima
Christine’s Greek traditional “Makaronia me kima” also known as Greek Bolognese
Every Greek cook learns early on how to cook “Makaronia me kima” because it is one of the most popular dishes in Greece and despite the small differences and regional trends from one cook to another, the basic meat and tomato sauce is very similar.
I’ve never heard anyone disliking this simple but very tasty dish that you can have ready within 30 min!
This recipe displays how I like to eat and cook this dish which is also the tastier “Makaronia me kima” I’ve ever tried so far! Well, I might be a little biased about my own dish but give it a try and let me know what you think!
Greek Bolognese vs Italian Bolognese what are the 2 major differences?
- Both dishes include spaghetti and minced meat, mostly beef, which usually consists of 3 cooking techniques: Sweating, sautéing and braising. The differences between the Bolognese versions of the two countries are in the vegetables and spices. In the Italian version carrots, zucchini and fresh herbs are often added to the sauce, while in the Greek version we like to cook it meatier with the addition of spices such as cinnamon and cumin without a lot of added vegetables in the sauce.
- In the Italian Bolognese they like to mix the pasta with the sauce while in the Greek version we like to keep it separately. If you mix the meat with the pasta you should eat it right away. If you keep them separately then it is easier to store them on the fridge and reheat them in the microwave the next day.
Nevertheless, if I would choose only one ingredient that defines the differences between the two versions I would say it’s the carrots.
If you add carrots it is not the Greek version anymore but an Italian Bolognese.
Carrots need a lot of time sautéing to wither and release its juices and sugars. If you do not sauté it correctly you will end up with a watery sauce.
What beef cut should you choose for this recipe?
We only use beef for the Bolognese recipe (Makaronia me Kima) in my country and the perfect cut would be the Flank. It needs to have plenty of fat to release its flavors and extra taste. It is the same cut we use for a burger patty and meatballs.
Meat cuts are not the same for each country. Depending on the cut they might vary a little, a lot, or not at all.
Christine's way of cooking makaronia me kima
Christine’s Greek Bolognese Makaronia me kima
Ingredients:
- 500g minced beef Flank (ground beef)
- 500g Spaghetti (1 pack)
- 500g concentrated tomato juice
- 2 Big fresh tomatoes grated
- 1 Onion finely chopped
- 1 green bell pepper cut in cubes
- 1 red horn pepper (Florina pepper) cut in cubes* (optional)
- 1 tsp honey
- 1/3 tsp cinnamon
- 3 Tbsp olive oil
- A pinch of black pepper (at the start) and Salt (at the end)
- 1 Tbsp olive oil for the pasta
- 1 Tbsp unsalted butter for the pasta
Instructions:
- Cook the spaghetti al dente in salted water according to the instructions on the package and after you drain them, put them back again in the pot adding 1 Tbsp butter and 1Tbsp Olive oil to coat them.
- Sweat the onion with olive oil over high heat and add the minced meat with cinnamon and black pepper.
- Sauté them until the minced meat loses its juice and creates a crust in the bottom of the pan (about 5 mins).
- Move the meat to the half side of the pot and on the other side add the red and green pepper cubes and sauté them all together until they wither (about 5 mins).
- Again, move the meat to the half side of the pot and on the other side add the fresh grated tomatoes, the concentrated tomato juice, and the honey.**
- Let them heat up while deglazing the pot and then mix it all together also adding the salt***.
- Bring to a boil, reduce the heat to medium-low and let it simmer for 10 minutes and the sauce is ready.
Notes:
- * The red horn pepper (Florina pepper) is optional. If I forget to buy it or it is not available in my fridge I skip it sometimes.
- ** I don’t pour the tomatoes straight in the pot because they are cold and acidic and they will toughen the meat. I add them to the side so that only a small portion of the meat comes in contact with the cold tomatoes and when they heat up I mix them all together.
- *** If you add the salt directly right over the meat just before you put it in the pot it toughens it. I add it after the meat has been sauteed when I add the tomatoes to avoid tough chunks of meat in my sauce.
- Greek Traditional, Pasta, Recipes
- cinnamon, green bell pepper, honey, Mediterranean, minced beef, onions, pasta, red horn pepper, spaghetti, tomatoes
- MEAL: Lunch, dinner
- COURSE: Main
- CUISINE: Greek Traditional
- Recipe by: Christine Karagianni
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
