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Makaronia me Kima (Greek pasta sauce)

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Makaronia me Kima (Greek pasta sauce)

      • Medium




      bolognese sauce

      Makaronia me Kima

      Prep Time: 20 minutes
      Cook Time: 3 hours
      Total Time: 3 hours 20 minutes
      Course: Main Course
      Cuisine: Italian
      Keyword: meat sauce, sauce, spaghetti
      Servings: 8


      • 2 lb Ground Beef
      • 3 tbsp Olive oil
      • 1 ea Onion, chopped
      • 4 ea Garlic cloves, minced
      • 1 ea Celery Stick, sliced
      • 2 ea Carrot, diced
      • 2 tbsp Tomato paste, 6 oz
      • 1 tbsp Dried oregano
      • 1 tbsp Thyme, dried
      • 1 ea Beef boullion cube - crushed
      • 1 Bay leaf
      • 3 ea Whole Cloves
      • 32 oz Diced tomatoes
      • 1 cup Water
      • 1/2 cup Red wine
      • 1 tbsp Gravy browning
      • 1 ea Cinnamon stick
      • 1 tbsp Nutmeg, ground
      • 2 tbsp Gravy browning (optional)
      • Salt and Pepper to taste


      • Heat the olive oil in a large pot. Add the onion and saute until onion is translucent. Add the garlic and stir.
      • Add the celery, carrot. Stir well then add the tomato paste. Season with salt and pepper. Add the oregano. Add the bay leaf, cloves and thyme and saute for a further 3 minutes.
      • Add 1/2 cup of water and the crushed boullion cube. Stir then lower the heat and cook for 15 minutes.
      • Increase the heat to medium and add the ground beef. Break the meat up to avoid large chunks and cook until brown all over.
      • Add the wine increase the heat and allow the alcohol to evaporate for a couple of minutes.
      • Add the tomatoes, cinnamon stick and 1 tablespoon of nutmeg. Break up the tomatoes and give it a good stir. Add 1/2 cup of water. If using add the gravy browning for color.
      • Lower the heat and simmer the sauce for 3 hours. Check occasionally and if too thick add a little more water.
      • Season with salt and pepper and serve over your choice of pasta.
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      Ian Cooks

      TasteofCotswoldDowns.com site owner

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