Greek Meat Sauce Recipe (Makaronia Me Kima)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
562 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meat Sauce Recipe (Makaronia Me Kima)
Description
This Greek Meat Sauce recipe starts by sautéing diced onion, carrot, and celery to build a flavorful base. Ground beef is browned thoroughly before deglazing with red wine, which adds depth and acidity. Garlic and a blend of spices including cinnamon, cloves, dried basil, allspice, salt, and pepper are incorporated to create a warm, aromatic profile characteristic of this dish.
Canned diced or crushed tomatoes, tomato paste, sugar, and water are added and the sauce simmers with bay leaves until thickened and concentrated. The slow simmer reduces liquid and melds flavors, resulting in a rich, savory sauce with subtle hints of sweet spices. The sauce complements cooked spaghetti noodles, which are tossed with olive oil before serving.
This dish pairs well with a Greek salad such as Maroulosalata to balance the hearty sauce with fresh greens. For those avoiding alcohol, red wine can be substituted with alcohol-free red wine or beef broth without compromising texture.
Serve the sauce topped with grated Parmesan or kefalograviera cheese to add a savory finish and enhance complexity.
Ingredients
- 1 1/2 tbsp olive oil
- 2 onion diced, white
- 1 carrot diced
- 2 celery diced, stalks
- 800-900 g ground beef
- 3/4 cup red wine
- 4 garlic minced, cloves
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp cinnamon
- 1/4 tsp cloves ground
- 1 tbsp basil dried
- 3/4 tsp allspice
- 3 bay leaf
- 28 oz tomato diced or whole, canned
- 1 tbsp sugar
- 2 tbsp tomato paste
- 1 cup water
- 1 spaghetti noodles 454g package
- olive oil
- Parmesan Cheese or kefalograviera cheese, grated
Instructions
- Add olive oil to a large pot over medium-high heat. Add onion, carrot and celery and cook until softened, about 4-5 minutes.
- Stir in the ground beef, stirring occasionally to break up the meat and cook for about 10-12 minutes until cooked through.
- Pour in the red wine to deglaze the pan. Cook it for a few minutes until most of the wine has evaporated.
- Stir in the garlic, spices (salt, pepper, cinnamon, cloves, dried basil, all spice) and bay leaves until incorporated. Next stir in the diced or whole tomatoes (if using whole tomatoes crush them up a bit when added to the pot), sugar, tomato paste and water and bring to a boil. Once simmering, turn the heat to medium-low and let simmer with the lid on until the sauce has cooked down and most of the liquid has evaporated.
- Near the end of the cooking time, cook the spaghetti noodles in salted water until al dente. Drain the noodles.
- Serve the spaghetti noodles in bowl with a drizzle of olive oil and spoon the sauce overtop. Add grated parmesan or kefalograviera cheese and enjoy!
Notes
- Serve alongside Maroulosalata salad to balance the richness of the meat sauce.
- Use alcohol-free red wine or beef broth as a substitute if you prefer not to use wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 72.3g | 24% |
| Protein | 41.4g | 83% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 4.2g | 21% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 1252.5mg | 52% |
| Fiber | 7.3g | 29% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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