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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole house smells good, about 4 minutes. Add ground beef and smash down with the tip of your wooden spoon to break it up. Brown beef well. | 2. When you think it’s been browned long enough and it’s time to give it a stir to redistribute the meat for more browning – STOP – wait another minute and a half to two minutes, and then stir up the meat. Do this repeatedly until all the meat is good and brown. This is important for the end result. For a good meat sauce, you want your meat to have browned sufficiently, and most people don’t give it enough time. In all, this process should take 12-15 minutes. | 3. Add all the remaining ingredients, bring back to a boil, and reduce heat to a simmer. Simmer, uncovered, for 35 minutes, then cover pot and simmer a further 30 minutes. This is as long as I cook it for my family, the sauce is as thick as we like it. If you like your sauce thicker, cook it uncovered slightly longer before covering the pot (another 5-10 minutes?). If you like your sauce thinner, cover the pot after 25-30 minutes of simmering before continuing with the additional half hour. | 4. Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks. | 5. This recipe makes quite a lot of sauce, which is a good thing as you can freeze what's left to enjoy on another day, when there's little to no time to cook a homemade meal. | 6. To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain. | 7. In the dry pot you cooked the pasta in, add the butter (BUTTER, not oil, not margarine); melt and brown the butter. This takes about 3-4 minutes at high heat. Turn off heat source and add spaghetti back to the pot. Toss to coat with browned butter. | 8. Put spaghetti in large platter, pour half of sauce over, sprinkle with about ½ cup myzithra cheese. | 9. Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
plum tomato	2	cans	pureed	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
seasoning sauce	1	tablespoon		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red chilies	2			-	-	-	-
oregano	1	tablespoon	crumbled dried	7.95	2.0676	0.27	0.1284
thyme	1/2	teaspoon	crumbled dried	0.40399999999999997	0.0978	0.0222	0.0067
basil	1/2	teaspoon	crumbled dried	0.1016	0.0117	0.0139	0.0028
bay leaf	2			-	-	-	-
allspice berry	8			-	-	-	-
cinnamon	1 1/2	1/2		-	-	-	-
spaghetti	1 1/2		cooked	13.1825	2.9384	0.2722	0.2424
butter	1/3			28.5	1.3095	0.8905	2.4
mizithra cheese	1/2	cup	grated	-	-	-	-
cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.