Yiayia Tallou’s Makaronia me Kima - Cypriot Spag Bol
INGREDIENTS
1kg pork mincemeat
2 brown onions, diced
2 cloves garlic, chopped
2 teaspoons tomato paste
2 ripe tomatoes, chopped (if you have them)
1 tablespoon dried mint
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup water
1½ cups fresh chopped parsley
400-500g spaghetti
Loooots of grated halloumi
METHOD
In a large pot, gently fry the mincemeat on medium-high heat in about a tablespoon of olive oil until the meat has browned, then remove to a separate bowl.
In the same pot, add enough olive oil to cover the base of the pan and add the onion and saute on medium heat until soft and translucent. Add the garlic and cook for 2-3 minutes. Add the tomato paste and any sad tomatoes you need to use up - this is such a good way to avoid throwing them away, plus it really makes a difference in flavour. Mix well and cook for 4-5 minutes until the acidity of the tomatoes has cooked through.
Add the dried mint, spices and water, and return the cooked mincemeat back into the pot and stir well. Gently simmer on low heat with the lid off until any excess water has evaporated. The mincemeat shouldn’t be too saucy but thick and juicy. Taste for seasoning and add salt/pepper as preferred.
Take it off the heat and cook your spaghetti al dente (cooked with a little bite/firmness). Using tongs, transfer the spaghetti into the same pot as the mincemeat with about ¼ cup of the starchy water, add the parsley leaves and mix well.
Serve with grated halloumi or anari (mature Cypriot ricotta).
