Experience the heartwarming comfort of authentic Greek cuisine with this classic Makaronia me Kima recipe.
This traditional Greek-style spaghetti, smothered in rich meat sauce, brings Mediterranean flavors right to your dinner table in just 40 minutes.
Perfect for family meals, this hearty dish combines al dente pasta with a savory homemade bolognese sauce that’s been perfected through generations of Greek cooking.
Simple yet satisfying, each portion delivers a generous 52.8g of protein, making it both delicious and nutritious.
Essential Ingredients
- Ground Meat: 750g beef or lamb, select lean meat for best results
- Aromatics: 2 red onions and 2 garlic cloves, finely chopped for flavor base
- Vegetables: 1 grated carrot adds natural sweetness
- Tomato Base: 400g tinned tomatoes plus 2 tbsp tomato paste for rich sauce
- Seasonings: Bay leaf, cinnamon, cloves, sea salt, and black pepper
- Liquids: 1 glass red wine, ¼ cup water, ¼ cup olive oil
- Pasta: 1 package spaghetti
- Cheese: 200g Parmigiano-Reggiano or kefalograviera for topping
Step-by-Step Instructions
- Prepare Sauce Base: Heat olive oil and sauté onions and carrot until soft and golden
- Cook Meat: Add garlic, tomato paste, and mince; brown until caramelized
- Deglaze: Pour wine and let it evaporate for enhanced flavor
- Simmer Sauce: Add tomatoes, water, spices, and seasonings. Cook covered for 30 minutes
- Cook Pasta: Boil spaghetti in salted water, drain, and toss with olive oil
- Combine: Mix pasta with meat sauce until well coated
- Serve: Top with grated cheese and pair with Greek feta salad
Cooking Techniques
This recipe uses two classic cooking methods that work together beautifully – sauce simmering and pasta boiling.
The magic happens when you sauté the vegetables until soft, then brown the meat until it’s nice and caramelized. This builds deep, rich flavors that make the sauce extra tasty.
Adding the wine and letting it bubble away (what we call deglazing) pulls up all those wonderful browned bits from the bottom of the pan. The long, slow simmer with spices like cinnamon and cloves is what makes this Greek meat sauce special!
Variations & Substitutions
While this recipe calls for beef or lamb mince, you can pick either one based on what you like best. If you’re using beef, go for one that’s about 80% lean for the best flavor.
Don’t have Parmigiano-Reggiano? Regular Greek kefalograviera cheese works just as well! For a lighter version, try ground turkey or chicken – just add an extra splash of olive oil since these are leaner meats.
You can skip the wine if you prefer – just add a bit more water and a splash of vinegar for that tangy kick.
Serving Suggestions
This hearty pasta dish shines when served with a Greek feta salad on the side. Put a big bowl of grated cheese on the table so everyone can help themselves.
Want to make it extra special? Warm up some crusty bread to soak up every last bit of that tasty sauce.
A glass of the same red wine you used in cooking makes this meal feel like a Greek taverna experience at home! For family-style serving, place the pasta in a large, warm bowl and let everyone dig in.
Storage Tips
This meat sauce actually gets tastier the next day! Pop any leftover sauce in an airtight container – it’ll stay good in the fridge for up to 3 days.
If you want to save it longer, the sauce freezes really well for up to 3 months. Just remember to store the pasta and sauce separately if you have leftovers.
When you’re ready to eat, warm the sauce in a pan and cook fresh pasta – it’ll taste just as good as day one!
Makaronia me Kima (Greek Style Spaghetti in Meat Sauce)
Equipment
- Large pan
- Colander
Ingredients
For the meat sauce
- 750 g beef or lamb mince (26 ounces)
- 2 red onions chopped
For the spaghetti
- 1 package spaghetti
Instructions
- Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured.
- Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized.
- Pour in the red wine and deglaze (wait to evaporate).