Showing posts with label tomato sauce. Show all posts
Showing posts with label tomato sauce. Show all posts

Ground turkey spaghetti sauce or Makaronia me kima

Per my daughter’s request, I’m posting my Greek style Bolognese sauce or Makaronia me kima (pronounced ma ka ro nia me kee mah) , which approximately translates to “Spaghetti with meat sauce”, or as I have always called it “spaghetti sauce”. My daughter happened to walk in as soon as I finished making this sauce. She commented that the house smelled wonderfully from all the herbs and spices, and asked if I could make some and freeze it for her to have on hand, when she is on her own. Of course, I granted her request.

Bolognese sauce originated from Bologna, Italy, and while this style of meat sauce incorporates vegetables in it, like carrots and celery, the Greek style spaghetti sauce, like my mother used to make, omits these vegetables. I have tried it with shredded carrots and diced green peppers, when I have the time; but most likely, I will make it the way it is made below. The Greek version is quick and quite easy. No long hours of cooking so that the wine will evaporate like the Italian version. Within an hour, you have a sauce that you can serve either on whole-wheat pasta, gluten free pasta or over spaghetti. You can substitute the ground turkey with ground beef, as the actual Greek translation of “kima”(kee mah) means ground beef (my mother always made it with ground beef). Sprinkle some shredded romano cheese, or like my mother used to shred kefalotyri (pronounced ke fa lo ty reh) similar to romano cheese, or kasseri (pronounced ka se reh) cheese which is similar to provolone or muenster cheese but a bit harder when it’s aged. Enjoy!

Ground turkey spaghetti sauce or Makaronia me kima 

Makes 10 servings

½ cup olive oil
1 cup chopped onion
2 tsps chopped garlic
1 1/2 lbs ground turkey
15 oz tomato sauce
15 oz diced tomatoes
1 tsp salt
½ tsp freshly ground pepper
½ cup chopped parsley
1 tsp oregano
1 tbsp chopped basil
1-1 ½ cans of water

Dice the onion and garlic. Chop the basil and parsley. Set aside. In a deep saucepan sauté the onion and garlic in the olive oil. Add the ground turkey. Sauté till browned. Continue stirring and add the diced tomatoes and tomato sauce. Add one–one and a half cans of water; let it come to a boil and then simmer for about an hour till most of the liquid is absorbed.

Nutrition Facts
Serving Size 1 serving (183.5 g)
Amount per Serving
Calories 274
Calories from Fat 174
Total Fat 19.3g
Saturated Fat 3.8g
Cholesterol 69mg
Sodium 534mg
Total Carbohydrates 6.0g
Dietary Fiber 1.8g
Sugars 3.5g
Protein 20.0g




Greek Style Chili with ground turkey and vegetables


On a cold, snowy day, I decided to make something that will keep us all warm.  This chili is a combination of a Greek bean soup (that is very popular in Greece, that recipe at another post) and the Mexican chili.  Greeks make their own version (shall I call it chili?) of a bean soup but they use pork pieces or just plain beans.  Since we all love chili in our family, this dish combines Greek spices, like ground cumin and ground coriander, which are also popular in Mexican cooking, along with vegetables and a better-for-your-heart version, by using ground turkey instead of ground beef.  Top it with Greek yogurt instead of sour cream and you have another variation of chili.  More like Greek style chili. 

Enjoy!!!!

Greek Style Chili with ground turkey and vegetables 

Ten (10) servings of 15oz each. 

1/3 cup olive oil (enough to coat the bottom of a Dutch oven pot)
¾ cup diced onion
1.5 lbs. ground turkey
1 ¾ cups diced celery
1 ½ cups diced carrots
1 tsp chopped garlic
1 14oz can diced tomatoes
1 14oz can tomato sauce
1 14oz water
2 tsps paprika
3 tsps chili powder
1 tsp cumin
1 tsp salt
1 tsp ground pepper
½ tsp coriander
1 15.5oz can of kidney beans
1 15.5oz can of red beans
1 15.5 oz can of cannellini or great northern beans


 Vegetable preparation

Prepare the vegetables by washing, cleaning and dicing the onions, carrots, celery and garlic.   Pour the olive oil in a Dutch oven.  Turn the stove on.  Saute the onions and garlic till translucent (don’t let the garlic burn).  Add the ground turkey and let it brown stirring constantly (see the picture below).  


Then add the carrots, celery, the diced tomatoes, tomato sauce, paprika, chili powder, cumin, salt, pepper, coriander, and water.  Let it come to a boil stirring occasionally so that it won’t burn.  Lower the heat and simmer for ½ hour to 45 minutes, stirring occasionally, or until the veggies are soft. 

Open up the cans of beans and rinse under cold water to remove any sodium.  Add to the ground turkey/veggie pot and stir.  Heat it through, stirring constantly so that it won’t burn.  Once it comes to a full boil, turn the stove off and remove from heat. 


Serve with Greek yogurt instead of sour cream, mozzarella cheese (mozzarella cheese is healthier than cheddar cheese), and some nice crusty fresh italian bread.



The nutrition facts below do not include the calories for yogurt or mozzarella. 

Nutrition Facts
Serving Size                                         15.62oz (442.8g)
Amount Per Serving
                        Calories                                    536
Calories from Fat                                  232
% Daily Value*
Total Fat                                               25.8g                           40%
Saturated Fat                                       5.8g                             29%
Trans Fat                                              0.0g
Cholesterol                                           139mg                         46%
Sodium                                                 936mg                         39%
Total Carbohydrates                             28.4g                           9%
Dietary Fiber                                         9.7g                             39%
Sugars                                                 6.3g
Protein                                                 46.4g