This dish is a classic..a weekly request in my house. We love this dish because it it...
Hearty
Filling
Aromatic
Savoy
Tip: Sprinkle grated cheese over plated pasta, ladle on sauce, and add more grated cheese!
All Ingredients
1 Box of Pasta (I like classic Misko spaghetti)
2 lbs chop meat (85% lean 15% fat works best)
1 Medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1 teaspoon ground allspice
1 tablespoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 Bay Leaves
Salt
Pepper
13 oz. can of tomato puree (or sauce)
Pinch of baking soda (one from the fridge!)
Pinch of sugar* (do not substitute with brown sugar, use the tip of a teaspoon of honey instead)
*Not necessary with Kyknos Greek sauce or sweeter tomato sauces
Directions
For Pasta:
1. Bring Salted water to a boil (salty like the sea! no oil necessary)
2. Cook pasta a few minutes extra than cooking package (Greek style!), for al dente use package instructions
3. Drain, and set aside
4. Drizzle with 1 tablespoon extra virgin olive oil and toss to coat
For Kima (Meat):
2 lbs chop meat (85% lean and 15% fat works best)
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1 teaspoon ground allspice
1 tablespoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 Bay leaves
Salt
Pepper
13 oz. can tomato puree or sauce
Pinch of baking soda (one from the fridge!)
Pinch of sugar (do not substitute with brown sugar, use the tip of a teaspoon of honey instead)
1. On medium-high heat your pan up, add olive oil and sauté the onions until they become transparent
2. Add chop meat, all spices (allspice, garlic, nutmeg, cinnamon, bay leaves, salt, pepper)
3. Chop the meat with a flat head wooden spoon to break up clusters until the meat is completely browned
4. Add tomato puree/sauce, bring to a boil, reduce heat to medium-low
5. Add a pinch of baking soda and sugar, stir to combine (it will froth as it breaks up acid), slightly cover and let simmer for 10 minutes, stir occasionally
6. Extinguish heat, slightly cover and let rest for 10 minutes to lock in flavors