Makaronia me Kima (Meat Sauce Pasta)

• 8 oz pasta
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup tomato paste
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 cup water
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add diced onion and cook until softened, about 3 minutes.
4. 4 Stir in garlic and cook for an additional minute.
5. 5 Add ground beef, breaking it up with a spoon, and cook until browned.
6. 6 Stir in crushed tomatoes, tomato paste, oregano, sugar, water, salt, and pepper.
7. 7 Simmer sauce for 20 minutes, stirring occasionally.
8. 8 Toss cooked pasta with the meat sauce until well combined.
9. 9 Serve sprinkled with fresh parsley.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Use ground turkey for a leaner option.

Substitutions

• Substitute ground beef with ground lamb or a plant-based meat alternative.
• Use fresh herbs if dried oregano isn't available.

Pairings

• Red wine
• Italian soda

Nutrition

Tips

• For a richer flavor, use a mix of ground beef and pork.
• Add a splash of red wine to the sauce for extra depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple green salad.

FAQ