Makaronia Me Kima (Greek Spaghetti with Meat Sauce)

Name: Makaronia Me Kima (Greek Spaghetti with Meat Sauce)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil; 1 onion; 2 cloves garlic; 1 pound ground beef; 1/4 cup red wine; 3/4 teaspoon ground cinnamon; 1/2 teaspoon oregano; 1/4 teaspoon ground allspice; Pinch cloves; 1 bay leaf; salt; black pepper; 14.5 ounces crushed tomatoes; 1 cup water; 1/4 cup parsley; 1 pound spaghetti; cheese

User Reviews

5

8 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 Servings
Course
Main Course
Cuisine
Greek

Makaronia Me Kima (Greek Spaghetti with Meat Sauce)

Iris Warren

Report

A recipe for Makaronia Me Kima (Greek Spaghetti with Meat Sauce)! This flavorful meat sauce is packed with warming spices and served with pasta for a comforting meal.

Share:

I Made This!

1 person made this

Print

101 people printed this

Save this

3 people saved this

Ingredients

Servings

3 tablespoons olive oil preferably Greek, 44 milliliters
1 onion peeled and finely chopped, medium
2 cloves garlic peeled and minced
1 pound ground beef 450 grams
1/4 cup red wine 60 milliliters
3/4 teaspoon ground cinnamon
1/2 teaspoon oregano dried
1/4 teaspoon ground allspice
Pinch cloves ground
1 bay leaf
salt to taste, freshly ground
black pepper to taste, freshly ground
14.5 ounces crushed tomatoes 1 can, 411 grams
1 cup water 240 milliliters
1/4 cup parsley finely chopped, fresh, 8 grams
1 pound spaghetti dried
cheese for garnish, mizithra or kefalotyri, grated

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

In a large saucepan, drizzle the olive oil over medium heat.
Once heated, add the onions and cook until softened, stirring occasionally.
Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
Stir in the ground beef and cook, breaking it up into small pieces, until browned.
Pour in the red wine, scraping the bottom of the pan to remove any browned bits, and simmer until slightly reduced, about 2 minutes.
Stir in the cinnamon, oregano, allspice, cloves, bay leaf, salt, pepper, crushed tomatoes, and water.
Reduce heat to low and simmer, uncovered and stirring occasionally, until just a little liquid remains, 45 minutes to 1 hour. If the liquid dries completely before 45 minutes, add a little more water.
Immediately before serving, remove from heat, discard the bay leaf, and stir in the parsley.
About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, just tender.
Drain and serve immediately topped with the meat sauce and freshly grated cheese.