Greek Spaghetti (Makaronia me Kima)

Greek Spaghetti (Makaronia me Kima)

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From: EatingWell Magazine, January/February 2016

The meat sauce in this healthy pasta recipe is a Greek take on a red chili. This recipe calls for ground lamb but you could easily use ground beef or ground turkey instead.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 pounds ground lamb
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, crushed
  • 1 cup red wine
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tip)
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 20 ounces whole-wheat spaghetti
  • 1 tablespoon butter
  • Grated Greek hard cheese, such as Kefalotyri, or Pecorino (optional)

Preparation

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  1. Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
  2. Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
  3. About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.
  • It's hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per ½ cup).

Nutrition information

  • Serving size: 1 cup pasta & ⅔ cup sauce
  • Per serving: 429 calories; 14 g fat(6 g sat); 9 g fiber; 47 g carbohydrates; 25 g protein; 22 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 693 IU vitamin A; 6 mg vitamin C; 46 mg calcium; 4 mg iron; 290 mg sodium; 551 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 2 medium-fat meat

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