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Saturday, 1 September 2007

Makaronada (Μακαρονάδα - spag bog)

I'm not really a fan of spag bog - but it's a favorite in my family. This dish cooks up in no time. No wonder Brits have it twice a week. And if you have any mince left over, you can use it to make papoutsakia or pastitsio.

You need:
1/4 cup olive oil
250g lean mince (we always use a mixture of beef and pork)
1 large onion, chopped finely
3 cloves of garlic, minced
1/2 cup wine
500g can of pureed tomatoes
1 teaspoon of tomato paste
1 carrot, 1 small eggplant, 1 small green bell pepper, and/or 1 large mushroom (optional)
salt, pepper, oregano to taste

In a large saucepan, heat the oil and add the onion and garlic. Saute till transparent. Then add the mince, and brown it well. Pour in the wine and let it cook in it for about 5 minutes. Add the tomatos and seasonings, stir it all well to mix it, and cover the saucepan with a lid. Let the mince cook on low heat, till all the flavours has blended together. When the mince is ready, it should not be too dry; there should be just enough sauce in the pot, without it having a soupy look. If you like, add any finely chopped vegetables of your preference (eg mushrooms, carrots, eggplant, bell pepper) when you add the tomatos, for a healthier option. You should add the vegetables (if you are using them) before you add the tomatos.

Boil up some spaghetti - al dente tastes best - and drain it very well. Pour over as much mince as you like onto a bowl of cooked pasta. Sprinkle some grated cheese over it, and serve it with a fresh green salad. Cooked mince keeps well, and can be frozen successfully. As I say, I'm not a fan of spag bog - but I don't mind it with a bowl of rice. This is not just a matter of taste; it's also a healthier option, as is making spag bog with soya mince instead of meat.

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MORE MINCE RECIPES
:
Chili con carne
Biftekia
Dolmades
Cottage pie
Soutzoukakia
Pastitsio
Moussaka
Papoutsakia

MORE PASTA RECIPES:

Stir-fry noodles
Stir-fry beef
Blue dragon
Octopus stew
Tuna pasta
Pastitsio
Pizza carbonara
Mussels sauce

Spaghetti puttanesca