Risoni with mince sauce - Κριθαράκι με κιμά
Ingredients
- ¼ cup extra virgin olive oil
- 1 large onion, chopped
- 1 small carrots, diced finely
- 2 celery stalks, chopped
- 500 g beef mince
- 1 can diced tomatoes or 300g tomato passata
- 1 tbs tomato paste
- 4 cups warm water (1L)
- 1 cup risoni pasta
- 10 sprigs of parsley, chopped
- grated cheese, graviera, halloumi or even crumbled feta
Seasoning mix
- 1 tsp cumin, ground
- 1 tsp rosemary, dried
- ½ tsp cinnamon, ground
- ½ tsp coriander, ground
- 1 tsp salt
- ¼ tsp black pepper
Instructions
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Heat the olive oil in a medium pot and sautée the onions until they soften. Then add the carrots and celery stirring briefly.
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Add the mince, breaking it up in smaller pieces while it’s frying. Once it has changed colour add the seasoning mix, stirring until it is all combined.
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Stir in the tomato paste, diced tomatoes and the warm water. Bring it to a boil and then let it simmer for 25min.
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After that time add the risoni stirring frequently so that the risoni doesn’t stick to the bottom. Allow it to cook for 10-15min on low heat.
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Once the risoni is cooked, stir through the parsley and cover it to rest for 10min before serving. Enjoy warm with some grated cheese on top.
Recipe Notes
I used tomato paste in the meal and grated a salty cheese to serve it so the amount of salt added extra is minimum. You can always add more on your plate if you want to.
The spices can be changed to whatever you prefer, I just love the combination of these four.
If you like the sauce to be more runny then you may pour more water when you add the risoni.