1/3 Photos of Ev's Greek Spaghetti Dinner
1 hr 35 mins
1 hr 20 mins
Don't be put off by the long list of ingredients and instructions - it comes together really quickly and I'm a stickler for detail. This is really good and I do recommend you try spaghetti 'the Greek way'. I'm pretty sure you're going to like it.;-) If you want to make this a totally Greek dinner, then serve with a Greek salad, crusty bread, red wine, and fresh fruit for dessert.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 large onion, minced
- 4 garlic cloves, minced
- 1 1/2 lbs lean ground beef
- 2 (1 lb) cans plum tomatoes, pureed
- 2 cups water
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maggi seasoning sauce (a liquid soy-yeast extract blend lacking this, use regular dark soy sauce)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 small dried red chilies (my kids won't let me add this, but it's good) (optional)
- 1 tablespoon dried oregano, crumbled (Mediterranean)
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried basil, crumbled
- 2 bay leaves
- 8 allspice berries
- 1 1/2 cinnamon sticks (each stick measuring about 3 inches in length, 2 sticks broken in half, don't use one of the halves)
- 1 1/2 lbs cooked spaghetti (or pasta of your choice)
- 1/3 lb butter, cold
- 1/2 cup grated mizithra cheese (or Parmesan, but myzithra is authentic)
- more grated cheese, for the table
- 1In 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.
- 2When 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.
- 3Add 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.
- 4Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks.
- 5This 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.
- 6To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain.
- 7In 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.
- 8Put spaghetti in large platter, pour half of sauce over, sprinkle with about ½ cup myzithra cheese.
- 9Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese.
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Nutritional Facts for Ev's Greek Spaghetti Dinner
Serving Size: 1 (325 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 486.9
- Calories from Fat 254
- Total Fat 28.3 g
- Saturated Fat 13.8 g
- Cholesterol 95.9 mg
- Sodium 689.4 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 3.6 g
- Sugars 5.0 g
- Protein 23.6 g
The following items or measurements are not included:
maggi seasoning sauce