Greek Spaghetti with Meat Sauce (Makaronia me Kima)
Μακαρόνια με κιμά Makaronia me kimaSay it: mah-kah-ROH-nyah meh kee-MAH
Makaronia me kima is Greece's beloved spaghetti with rich minced meat sauce, a weeknight staple and Sunday family meal alike. The sauce simmers with onion, garlic, tomato, red wine and a warm hint of cinnamon and clove, giving it a gently sweet, aromatic depth. It is served over al dente pasta with grated cheese, and the leftovers often taste even better the next day. Simple, comforting and deeply satisfying.
Greek Spaghetti with Meat Sauce (Makaronia me Kima)
Μακαρόνια με κιμά, Makaronia me kima
Pronounced mah-kah-ROH-nyah meh kee-MAH
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meat sauce
For the pasta and serving
Method
Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook, stirring, until soft and golden at the edges, 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon. Cook until no longer pink, 5–6 minutes. Season with the salt and pepper.
Stir in the tomato paste and cook for 1 minute until it darkens. Pour in the red wine and simmer for 2 minutes, scraping up browned bits, until the wine smell mellows.
Add the crushed tomatoes, stock or water, cinnamon stick, clove, bay leaf and sugar. Bring to a gentle simmer, partially cover and cook for 30–35 minutes, stirring occasionally, until the sauce is thick, glossy and coats a spoon. Remove the cinnamon, clove and bay leaf; taste and adjust salt and pepper.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package, 8–10 minutes. Reserve 1 cup (240 ml) pasta water, then drain.
Toss the drained pasta with about half the sauce in the pot, or serve the pasta in bowls with the sauce spooned over. Loosen with a splash of reserved pasta water if needed. Top with the grated cheese and parsley.
Regional variants
Some home cooks add a little grated carrot for sweetness, and a few use ground lamb or a beef-pork mix. Tubular pasta such as rigatoni or bucatini can replace spaghetti.
Cook's notes
- For a deeper flavour, let the sauce reduce until thick rather than watery; a thick sauce clings to the pasta instead of making it soggy.
- Keep the pasta al dente, as it will continue to soften slightly when tossed with the hot sauce.
- The meat sauce tastes even better the next day; reheat gently with a splash of water and cook fresh pasta.
Serve with
A crisp lettuce salad, crusty bread and a glass of red wine.
Make ahead and storage
The meat sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. Reheat with a splash of water and cook the pasta fresh.
