Certain lessons are learned the hard way when you’re a kid. One of these timeless lessons is “never order spaghetti at a Greek restaurant.” Why? Because it is not what you are expecting, and that can be very disappointing. But now I understand the appeal of Greek spaghetti, and it has become a regular part of our dinner rotation. Not only is it simple to make, but it makes you feel like you’re eating something just a little bit fancier than regular spaghetti and meat sauce. Choose a hearty pasta for this – you really want something that can hold up to the weight of the sauce. You are supposed to top your bowl with graviera cheese and torn herbs. I’ve made this dish several times and have never had graviera on hand, but parmesan works just fine. But please use good quality cheese and save the green can for another night. This is a year-round hit for us, but the warmth of the cinnamon and nutmeg makes it a great winter dish too.
|Pasta With Kima|| |
- 3 tablespoons olive oil (Psilakis recommends a blend, but this is easier)
- 1 onion, chopped finely
- 2 cinnamon sticks
- 1 lb ground beef
- 2 dried bay leaves (or 1 fresh)
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of ground cloves
- 3 tablespoons tomato paste
- water (see notes)
- 1 28-ounce can of tomatoes (whole plum with juice, or crushed, if you are in a hurry)
- 1 tablespoon red wine vinegar
- sugar, salt and pepper to taste
- 1 lb pasta - something hearty
- ⅓ cup grated cheese, preferably graviera, but feta and parmesan work
- torn herbs, such as parsley, dill or mint (make sure you have the parsley)
- Warm the oil in a large pot.
- Add the onions, bay leaves and cinnamon sticks and cook until the onion is soft.
- Add the ground beef and brown, followed by the spices and tomato paste.
- Give it a minute, then add the tomatoes, vinegar, a dash of sugar, salt and pepper.
- If you are using whole tomatoes, crush them a bit with your spoon.
- Remove cinnamon sticks and bay leaves.
- Serve over hot pasta.
- Top your bowl with the grated cheese and herbs.
The sauce tastes amazing even with a fraction of the time cooking, but you will need to adjust the sugar to taste because you notice the acidity more when it cooks for a shorter time.