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Makaronia Me Kima (Greek Spaghetti with Meat Sauce)

A recipe for Makaronia Me Kima (Μακαρόνια με Κιμά, Greek Spaghetti with Meat Sauce)! This flavorful meat sauce is packed with warming spices and perfect for serving over a bed of spaghetti. 
Course Main
Cuisine Greek
Keyword beef, Greece, Greek, meat, noodle, pasta, sauce, spaghetti
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings


  • 3 tablespoons olive oil preferably Greek
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound (450 grams) ground beef
  • 1/4 cup (60 ml) red wine
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 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 ml) water
  • 1/4 cup chopped fresh parsley
  • 1 pound (450 grams) dried spaghetti
  • Grated cheese for garnish mizithra or kefalotyri


  • In a large saucepan, drizzle the olive oil over medium heat. Add the onions and cook until softened, stirring occasionally. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Add the ground beef and cook, breaking it up into small pieces, until browned. Pour in the red wine and simmer for 2 minutes to reduce slightly.
  • Stir in the cinnamon, sugar, 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 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.