Classic Greek Spaghetti with Rich Meat Sauce (Makaronia me Kima)
This comforting pasta dish features tender spaghetti layered with a savory tomato-meat sauce, topped with tangy aged cheese and a hint of cinnamon.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings4
This Greek classic, known as Makaronia me Kima, is the ultimate comfort food: al dente spaghetti, a slow-simmered meat sauce, and a generous topping of grated cheese and olive oil. The sauce gets its distinctive flavor from a cinnamon stick, allspice, and cloves, while a touch of ground cinnamon on top adds a warm, aromatic finish.
The recipe is simple yet deeply satisfying, perfect for a family dinner or a hearty weeknight meal. The meat sauce is cooked low and slow until rich and thick, then spooned over layered spaghetti that has been tossed with olive oil and cheese. Every bite is a taste of Greek home cooking at its best.
Ingredients
Converted amounts are rounded.
Method
- In a medium pot, heat about ½ cup olive oil over medium heat. Add the onion, cloves, allspice, cinnamon stick, bay leaf, and a pinch of salt. Sauté until the onion is translucent. Add the garlic halves and sauté for 1 more minute.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the ground beef, breaking it up with a fork, and cook until it is crumbly and no longer pink. Pour in the red wine and cook until it has mostly evaporated.
- Add the crushed tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon sugar, and 1 cup hot water. Stir everything together. Reduce the heat to low, cover partially, and let the sauce simmer for about 1 hour, stirring occasionally. If it becomes too thick, add a little more hot water as needed.
- Once the sauce is ready, stir in the dried oregano. Remove from the heat and discard the cinnamon stick and bay leaf. Set the sauce aside.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain well, then return to the pot and toss with 1 tablespoon olive oil to prevent sticking.
- Preheat the oven to 350°F (optional, for keeping warm; otherwise skip). In a large baking dish, spread half of the spaghetti. Sprinkle with 2 tablespoons of grated cheese. Layer the remaining spaghetti on top and sprinkle with the remaining 2 tablespoons of cheese and a light dusting of ground cinnamon.
- In a small pan, heat 2 tablespoons olive oil until it shimmers. Remove from heat and drizzle the hot oil evenly over the spaghetti.
- To serve, spoon the spaghetti onto individual plates or a large platter and top generously with the meat sauce.
💡 Tips
- For the best flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
- If you can't find mizithra, Pecorino Romano or a sharp Parmesan are excellent substitutes.
- Let the sauce rest for a few minutes after cooking to allow the flavors to meld.
Inspired by a recipe from Olive Tomato