Yiayia’s Makaronia Me Kima

Prepare to delve into a heartwarming journey with my treasured recipe for my Yiayia’s Makaronia Me Kima. This dish is more than just a combination of flavors; it’s a cherished family tradition passed down through generations, originating from my beloved Yiayia (grandma). As kids, my cousins and I eagerly gathered around the table as the rich aroma of simmering ingredients filled the air, and this recipe became synonymous with love and togetherness.

Makaronia Me Kima isn’t just a dish; it’s a vessel of memories that transports us back to the warm, comforting moments of our childhood. Through this blog post, I’m thrilled to share this culinary heirloom with you, allowing you to experience the same flavors and emotions that have woven our family bonds for years. So, let’s dive into the recipe and relive the magic of Makaronia Me Kima, celebrating the enduring connection between food and cherished memories.

GET CREATIVE

Here’s a list of things to know when making my Yiayia’s Makaronia Me Kima:

1. Pasta Flexibility: While my Yiayia favored penne pasta, you can obviously choose any pasta shape you love. Go for something with ridges or openings that the sauce can get trapped. This will yield a more flavorful pasta.
2. Meat Options: Ground pork was my Yiayia’s choice, but feel free to explore! Ground beef, lamb, or even a mix can lend their own delightful flavors to the dish.
3. Luscious Tomatoes: The sauce is the heart of Makaronia Me Kima. Try to find the most flavorful tomatoes you can. We prefer canned whole tomatoes that we blend ourselves.
4. Simmering Perfection: Allowing the sauce to simmer and mingle with the meat is essential. This step allows the flavors to meld, creating a harmonious symphony on your taste buds.
5. Pasta Al Dente: Cook the pasta until it’s al dente—tender yet firm to the bite. It’ll continue to absorb flavors from the sauce during the final cooking stages.
6. Marriage of Pasta and Sauce: Combining the pasta and sauce in the pan ensures they marry beautifully. This step allows the pasta to soak in the flavors while reaching a perfect consistency.
7. Creativity Welcomed: While the recipe carries tradition, don’t hesitate to add your creative twist. Whether it’s a sprinkle of chili flakes for a kick or a drizzle of olive oil for richness, make it your own.

MAKE IT GLUTEN FREE/DAIRY FREE

Opt for high-quality gluten-free pasta, such as rice or quinoa pasta, ensuring it’s cooked to a perfect al dente texture. As for dairy-free variations, consider using a plant-based cheese alternative, like nutritional yeast or dairy-free Parmesan. You can also skip the cheese entirely and focus on the exquisite medley of flavors from the aromatic spices and herbs. With these adjustments, you can relish the my Yiayia’s beloved Makaronia Me Kima experience while honoring your gluten-free and dairy-free needs.

CHECK IT OUT!

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Yiayia’s Marinated Bean Salad

Tsoureki (Greek Easter Bread)

Print Recipe

Yiayia’s Makaronia Me Kima

Visualize a luscious sauce that wraps around every strand of pasta. My Yiayia's Makaronia Me Kima is a flavorful dance of ground pork infused with a symphony of garlic and spices like cinnamon, cloves, and allspice. This saucy delight, reminiscent of a Bolognese, but with that Mediterranean twist, is the culinary journey you've been waiting for – a warm and hearty hug on a plate. Give this recipe a whirl and let your taste buds revel in the magic!

Course: Main Course

Cuisine: greek

Keyword: fall, pasta, pork, sauce, spices, winter, yiayias makaronia me kima

Ingredients

• 2 tbsp olive oil
• 1 large Vidalia onion finely diced
• 2 carrots minced
• 1 stalk celery minced
• 8 cloves garlic minced
• 2 lbs ground pork
• 56 oz. canned tomatoes blended
• ½ tsp white pepper
• 1 stick cinnamon
• ½ tsp ground all spice
• ½ tsp ground cloves
• ¼ cup fresh mint chopped
• ¼ cup fresh basil chopped
• Salt and Pepper to taste

Instructions

• COOK MIREPOIX: Preheat a large pot on medium heat. Add the olive oil, onions, carrots, and celery. Add salt and pepper to taste. Allow veggies to cook until translucent, stirring occasionally. Add the garlic and stir for about 1-2 minutes or until fragrant.
• COOK MEAT: Add the pork and break it up while allowing it to brown.
• ADD TOMATOES: Pour the tomatoes into a blender/food processor and blend until smooth. If you do not have a blender, you can place them in a bowl and use your hands to smash the tomatoes until they are as smooth as possible. Once the pork is thoroughly cooked, add the tomatoes to the pot and stir to combine.
• ADD SPICES: Add the white pepper, all spice, cloves, cinnamon, salt, and pepper to the pot and stir to combine.
• SIMMER: Bring the sauce to a boil, then reduce the heat and allow the sauce to simmer for 1-2 hours. Be sure to stir occasionally to prevent anything from sticking or burning on the bottom of the pot.
• ADD HERBS: Once the sauce has simmered for a while, add the mint and basil and stir to combine. Simmer for another 10-15 minutes.
• SERVE: Serve the kima over your choice of cooked pasta with a sprinkle of grated Pecorino Romano cheese.