Makaronia Me Kima (Greek Spaghetti With a Meat Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
908 kcal
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Course
Main Course
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Cuisine
Greek
Makaronia Me Kima (Greek Spaghetti With a Meat Sauce)
Description
This Greek spaghetti dish starts by sautéing onion and garlic to build a fragrant base. Ground beef is browned thoroughly to develop savory depth. Red wine is added and cooked off to concentrate flavors, followed by beef stock, fresh or canned tomatoes, and tomato paste to create a rich sauce. Ground cinnamon and cloves introduce mildly sweet and warm spices that distinguish the sauce from other meat-based pasta sauces.
The sauce simmers for 45 minutes, allowing flavors to meld and reduce slightly. Meanwhile, spaghetti is cooked al dente to retain slight firmness. Tossing the drained pasta in melted butter adds richness and prevents sticking, enhancing the mouthfeel when paired with the sauce.
Makaronia Me Kima is typically served with grated Greek cheeses like myzithra or Kefalotyri, which add salty and tangy notes complementing the spiced meat sauce. This dish works well as a comforting main course with its balance of tender pasta, richly flavored meat sauce, and aromatic spices.
Using a mix of ground meats can increase flavor and fat content. Browning the meat well is important for depth. Selecting spices in stick or ground form affects flavor intensity, and careful timing of pasta cooking ensures proper texture.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 garlic minced, cloves
- 500 grams ground beef lean preferred (see note 1)
- 120 ml red wine
- 250 ml beef stock
- 400 grams tomato freshly grated, tinned, passata
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon (see note 2)
- ½ teaspoon cloves ground
- 500 grams spaghetti or your favourite pasta
- 1 tablespoon butter
Instructions
- Heat the olive oil in a medium-sized pan on medium-high heat and fry the onion and garlic until translucent.
- Add the ground meat and cook until browned. (see note 3)
- Add the red wine and cook until it has evaporated.
- Add the stock or water and stir well.
- Add the tomatoes and tomato paste and stir until well incorporated.
- Add the ground cinnamon and cloves if using, and allow the meat sauce to simmer on low heat for 45 minutes.
- Cook the pasta per the package directions - drain and save a little of the pasta water. (see note 4)
- Heat a tablespoon of butter on high heat in the same pot you cooked the pasta. Toss the spaghetti through the melted butter and add a little of the pasta water - toss well to combine. (see note 5)
- Serve the Greek spaghetti with the meat sauce and plenty of grated cheese. (see note 6)
Notes
- Combining ground pork with beef adds fat and flavor to the sauce.
- Using a cinnamon stick instead of ground cinnamon provides a milder aroma; remove before serving.
- Browning the ground meat well enhances flavor and texture.
- Cook spaghetti al dente to maintain ideal texture and bite.
- Toss pasta with butter or olive oil before adding sauce to enrich mouthfeel and prevent clumping.
- Top with traditional Greek cheeses like myzithra, Kefalogaviera, or Kefalotyri; Parmesan or Pecorino are acceptable substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 908 kcal
% Daily Value*
| Calories | 908kcal | 45% |
| Carbohydrates | 103g | 34% |
| Protein | 41g | 82% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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