Macaronia me Keema

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. In a pot, cook the chopped red onion in the olive oil with a pinch of salt over medium heat for about 7-8 minutes, until soft and golden.
2. Add the grated garlic and stir until fragrant.
3. Add the ground beef, salt and black pepper, and cook until no longer pink, breaking it up as it cooks.
4. Add the tomatoes, crushed red pepper flakes if using, cinnamon, paprika and a little water. Cook on medium-high heat for about 20 minutes, until the sauce thickens.
5. Taste and adjust the seasoning. Add the oregano and enough water to reach the desired consistency, cook a few more minutes, then stir in the parsley. Set the sauce aside.
6. Bring a large pot of water to a boil, add the 2 teaspoons of salt and the spaghetti, and cook until al dente according to the package instructions.
7. Drain the pasta, reserving about 1 cup of the pasta water. Return the pasta to the pot with some of the pasta water left in it, drizzle with olive oil, add the dried oregano if using, and toss.
8. Serve the pasta topped with the meat sauce and plenty of grated cheese.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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GarlicOnionCheeseTomatoParmesan cheeseRed onionGround beefSpaghetti