Name: Greek Spaghetti with Meat Sauce (Makaronia me Kima)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: olive oil, a good splash; 1 large onion, minced (about 200 grams); 500 g ground beef (or half ground beef & half ground pork), 1.1 pounds; 3 tbsp tomato paste; 60 ml sweet red wine; 500 g crushed tomatoes, 2 cups + 2 tablespoons; 2 large garlic cloves, crushed; 1 tsp ground allspice (or 5-6 allspice berries); ¼ tsp ground cloves (or 4-5 whole cloves); ¼ tsp ground nutmeg; 1 stick small cinnamon stick; 1 bay leaf; 2–3 sprigs fresh thyme, small sprigs; coarse sea salt, to taste; ground pepper, to taste; 500 ml hot water or stock, 2 cups; 500 g dried spaghetti, cooked according to package instructions; Greek Kefalotyri, or Parmesan, or Pecorino cheese, to serve with

Greek Spaghetti with Meat Sauce (Makaronia me Kima)

A rich, glossy Greek-style meat sauce infused with warm spices like cinnamon, cloves, and allspice, served over spaghetti for a comforting, deeply flavorful meal.

Prep10 min

Cook50 min

Total1h

DifficultyEasy

Servings4

This is the Greek version of spaghetti bolognese, known as makaronia me kima. It's a homey, comforting dish where the meat sauce is slow-simmered with a unique blend of spices that give it a warm, aromatic depth.

The sauce is thick, glossy, and packed with flavor, thanks to a generous amount of tomato paste, sweet red wine, and a cinnamon stick that perfumes the entire dish. Serve it over al dente spaghetti and top with a sharp, salty cheese like Kefalotyri or Parmesan for a truly satisfying meal.

Method

Heat a generous splash of olive oil in a large sauté pan over medium heat.
Add the minced onion with a pinch of salt and cook, stirring occasionally, until it becomes soft and lightly caramelized, about 5-7 minutes.
Increase the heat to high and add the ground meat. Season with coarse sea salt and pepper. Cook, breaking the meat apart with a wooden spoon, until it starts to brown, about 5-8 minutes.
Stir in the tomato paste and cook for another minute, allowing it to deepen in color.
Pour in the sweet red wine and scrape the bottom of the pan to deglaze, dissolving any browned bits.
Add the crushed tomatoes, bay leaf, thyme sprigs, allspice, cloves, nutmeg, and cinnamon stick. Stir to combine.
Pour in the hot water or stock and bring the sauce to a gentle simmer.
Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, stirring occasionally.
After 30 minutes, remove the lid, increase the heat slightly, and taste the sauce. Adjust seasoning with salt and pepper if needed. Let it cook uncovered for another 10-15 minutes, until the sauce thickens to your liking.
Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and serve with the meat sauce, topped with grated Kefalotyri, Parmesan, or Pecorino cheese.

💡 Tips

For a richer flavor, use a combination of beef and pork mince.
If you don't have sweet red wine, use any dry red wine and add a pinch of sugar.
The sauce can be made ahead and reheated; it tastes even better the next day.

Greek Spaghetti with Meat Sauce (Makaronia me Kima)

Ingredients

Method

💡 Tips

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