Scraps – Mothers Recipe

It was my first time cooking pasta with meat sauce. The only reason it’s meaningful to me, I used my mother’s recipe. A Greek mother’s specialty, “Macaronia Meh Kima.” The sauce might not have tasted just like hers, but I think I did a pretty damn good job for a first attempt. You go, me.




  1. Reblogged this on Odori e Colori and commented:
    How to improve it: Spaghetti should “marry” the sauce. I wonder there is a missing marriage here! So, for first, cook at the same time the spaghetti and the sauce. For the sauce start warming (not boiling) some extra-vergine olive oil, with garlic or onion, and then add the meat, and finally the tomato. At the same time take some water, just 2-3 spoons, from the water where you are cooking the spaghetti, and add them to the sauce, leave the sauce with minimum gas. Then keep out the spaghetti from the water, and add to the sauce, and now increase at the maximum the gas of the sauce with spaghetti, mixing continuously.
    Then pasta and sauce will be married and you are done!

    Liked by 1 person

  2. I didn’t learn how to cook from my mom but much later, from my mother-in-law. And I have loved it ever since. Love cooking now and you will love it forever! I find it so relaxing, enjoyable and totally fulfilling. Congrats on making your mom’s dish!

    Liked by 2 people

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