10 servings
AuthorMyHorioTotal Time3 hrsDifficultyBeginnerKima, or greek meat sauce, stands out from other meat sauces. Why? The combination of cinnamon and mint gives this sauce its unique flavor. And it also makes your house smell divine.
Heat a large pot to medium-high heat and add a bit of olive oil (enough to barely cover the bottom of the pan).
Add the chopped onion, and sauté until soft and slightly caramelized, stirring occasionally.
Then add the ground beef and hot Italian sausage.
Break the meat up into small pieces with a wooden spoon.
Cook meat until there's no pink left. Drain any fat.
Add the crushed garlic and cook until fragrant.
Pour in passata (or whatever tomato sauce you're using) to the meat mixture.
Add some water to the empty jar or can, one to two cups, swirl around to get any excess tomato sauce, and pour in.
Add the cinnamon, mint, parsley, salt, pepper, and sugar.
Bring the mixture up to a boil, then lower heat to low, cover, and simmer for a couple of hours, stirring occasionally.
At any point, adjust the flavor by adding extra salt, mint, cinnamon, or parsley if needed.
Note: I cook my kima longer than most (sometimes letting it simmer for three hours), but I find the flavour develops so much better when I do this.
We love kima with spaghettini, or any other type of pasta.
This is called makaronia me kima in Greek (macaroni and meat sauce).
Sprinkled with grated mizithra, kefalotyri, or parmesan cheese. SO good.
Serve with fresh bread and a greek salad.
See more delicious main meals here.
Enjoy!
Ingredients
Directions
Heat a large pot to medium-high heat and add a bit of olive oil (enough to barely cover the bottom of the pan).
Add the chopped onion, and sauté until soft and slightly caramelized, stirring occasionally.
Then add the ground beef and hot Italian sausage.
Break the meat up into small pieces with a wooden spoon.
Cook meat until there's no pink left. Drain any fat.
Add the crushed garlic and cook until fragrant.
Pour in passata (or whatever tomato sauce you're using) to the meat mixture.
Add some water to the empty jar or can, one to two cups, swirl around to get any excess tomato sauce, and pour in.
Add the cinnamon, mint, parsley, salt, pepper, and sugar.
Bring the mixture up to a boil, then lower heat to low, cover, and simmer for a couple of hours, stirring occasionally.
At any point, adjust the flavor by adding extra salt, mint, cinnamon, or parsley if needed.
Note: I cook my kima longer than most (sometimes letting it simmer for three hours), but I find the flavour develops so much better when I do this.
We love kima with spaghettini, or any other type of pasta.
This is called makaronia me kima in Greek (macaroni and meat sauce).
Sprinkled with grated mizithra, kefalotyri, or parmesan cheese. SO good.
Serve with fresh bread and a greek salad.
See more delicious main meals here.
Enjoy!