That’s because I’m cheating the system. Pasta is my favourite food group, a fact based not only on its wonderful starchy qualities but also on the fact that it’s incredibly versatile. Literally, you can put (almost) anything on top and voila: it’s another meal! So by picking pasta, I’m opening the door to hundreds of different flavour varieties. See, loopholes.
Μακαρονια με κιμά, or the Greek equivalent of bolognese, is one of my favourites. To make it bolognese, add chopped up carrots and celery. With or without the addition of these vegetables, it’s a fairly quick meal that smells amazing and tastes even better.
And if I can make it in my residence kitchen with only a tiny pot, a mug, and a paper plate as a chopping board (student budgets are tough), there’s hope for anyone.
1/2 kilo ground beef
1 small onion, chopped up
1 box of tomato purée
salt & pepper to taste
a dash of oregano
optional: chopped up carrots & celery
Heat oil (enough to sauté your chopped onion in), and sauté the onion until golden brown. Add meat to the pan, and cook on high until brown. When it bubbles, turn it down and keep cooking. Add tomato purée, then lower heat and mix well. Cook until thick (about 1/2 hour on low). Near the end, start boiling your water for the pasta and once it’s almost done, add in the chopped carrots and celery (optional). Season your sauce with salt, pepper, and oregano, and add to pasta.