Makaronia me Kima – Yiayia Tallou’s Cypriot Spaghetti Bolognese (Μακαρόνια με Κιμά)
Makaronia me Kima – Yiayia Tallou’s Cypriot Spaghetti Bolognese (Μακαρόνια με Κιμά)
A Cypriot spin on a comfort classic. This version of spaghetti bolognese is humble and fragrant, made with warming spices, dried mint, and topped with looooots of grated halloumi. It’s the kind of dish that lives in the hearts of every Cypriot household-always made with love, usually with pork, and forever best served by Yiayia.
Ingredients
Method
- Heat a large pot with enough olive oil to cover the base. Add the onion and cook on medium heat until soft and translucent. Add the garlic and cook for another 2-3 minutes until fragrant.
- Add the mincemeat and brown it well. Once cooked through, stir in the tomato paste and chopped tomatoes (if using). Cook for 4-5 minutes until the acidity of the tomatoes has cooked out and the mixture thickens slightly.
- Add the dried mint, cinnamon, cloves, and water. Simmer for around 20-30 minutes with the lid on over low heat until the all the flavours have combined, the meat has tenderised and the sauce is thick and juicy. Season with salt and pepper to taste.
- Add the spaghetti, pour in about a litre of boiling water, mix everything together and simmer until thickened and the pasta is cooked, stirring often.
- Turn the heat off, add the chopped parsley and gently toss everything together to combine.
- Serve hot, topped with a generous amount of grated halloumi or anari.
