Makaronia Me Kima (Greek Spaghetti with Meat Sauce)

A recipe for Makaronia Me Kima (Greek Spaghetti with Meat Sauce)! This flavorful meat sauce is packed with warming spices and served with pasta for a comforting meal.

Makaronia Me Kima (Μακαρόνια με Κιμά) is a Greek meat sauce seasoned beautifully with onion, garlic, red wine, tomatoes, and spices.

Simply simmer the sauce until thickened and flavorful, then serve warm with pasta such as spaghetti and grated cheese.

A Few Makaronia Me Kima Tips

Break the meat up as much as possible while it is browning to create a finer sauce. I used ground beef, but you can also switch it out for lamb, veal, pork, or a combination of each depending on what you have available. 

I like to let the sauce to simmer for 45 minutes to an hour to give the flavors some time to blend and become more pronounced. If you are short on time, the sauce can be prepared in as little as 30 minutes, but the flavors just won’t be as robust.

If all of the water has evaporated and the mixture is too thick before 45 minutes, add a splash or two more as needed to keep the sauce from burning. 

Adjust the flavors as desired to taste. The exact spices and amounts will vary depending on the region and family. I generally use a blend of cinnamon, oregano, allspice, bay leaf, and cloves. Thyme and/or nutmeg are also common additions.

If the tomatoes are too acidic, stir in a large pinch of sugar. Looking for a stronger tomato flavor? Stir in a tablespoon or two of tomato paste after browning the meat and before pouring in the wine.

For a bit of heat, you can include a bit of red pepper flakes.

Some recipes use red onion. I have also seen finely chopped carrots.

Avoiding alcohol? Swap for more water or a flavorful beef stock. Stir the bottom of the pan to remove any browned bits that may be stuck after cooking the beef.

This recipe for Makaronia Me Kima can easily be doubled. Refrigerate leftover sauce in an airtight container for up to three days. Do not add to the pasta until immediately before serving.

Notable Ingredients

I topped the sauce with grated Kefalotyri immediately before serving.

Kefalotyri is a hard cheese originating in Greece and Cyprus. It is made using sheep milk or a combination from sheep and goat.

I have been able to find it in some specialty cheese shops and markets featuring Mediterranean ingredients such as Lotte Plaza Market in Chantilly, Virginia and JONS Fresh Marketplace in Torrance, California.

You can also use Mizithra (another favorite) or Kefalograviera. If Greek cheese isn’t available, substitute with Parmesan or Pecorino.

Looking for more Greek recipes?

Try my:

• Ladenia Milou (Greek Olive Oil Flatbread)
• Vasilopita (Greek New Year’s Cake)
• Horiatiki Salata (Greek Village Salad)

Makaronia Me Kima (Greek Spaghetti with Meat Sauce) Recipe

Adapted from Honest Cooking

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5 from 4 votes

Makaronia Me Kima (Greek Spaghetti with Meat Sauce)

A recipe for Makaronia Me Kima (Greek Spaghetti with Meat Sauce)! This flavorful meat sauce is packed with warming spices and served with pasta for a comforting meal.

Course Main

Cuisine Greek

Keyword beef, Greece, Greek, meat, noodle, pasta, sauce, spaghetti

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 Servings

Ingredients

• 3 tablespoons (44 milliliters) olive oil preferably Greek
• 1 medium onion peeled and finely chopped
• 2 cloves garlic peeled and minced
• 1 pound (450 grams) ground beef
• 1/4 cup (60 milliliters) red wine
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• Pinch ground cloves
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 14.5 ounces (1 can, 411 grams) crushed tomatoes
• 1 cup (240 milliliters) water
• 1/4 cup (8 grams) fresh parsley finely chopped
• 1 pound (450 grams) dried spaghetti
• Grated cheese for garnish, mizithra or kefalotyri

Instructions

• In a large saucepan, drizzle the olive oil over medium heat.
• Once heated, add the onions and cook until softened, stirring occasionally.
• Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Stir in the ground beef and cook, breaking it up into small pieces, until browned.
• Pour in the red wine, scraping the bottom of the pan to remove any browned bits, and simmer until slightly reduced, about 2 minutes.
• Stir in the cinnamon, oregano, allspice, cloves, bay leaf, salt, pepper, crushed tomatoes, and water.
• Reduce heat to low and simmer, uncovered and stirring occasionally, until just a little liquid remains, 45 minutes to 1 hour. If the liquid dries completely before 45 minutes, add a little more water.
• Immediately before serving, remove from heat, discard the bay leaf, and stir in the parsley.
• About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, just tender.
• Drain and serve immediately topped with the meat sauce and freshly grated cheese.