Some dishes don’t need an introduction, they simply win you over at first glance. Makaronia Me Kima, or Greek Spaghetti with Meat Sauce, is one of those. This plate of pasta tangled with a rich, slow-simmered sauce is simple, cozy, and full of the kind of flavors that make you slow down and enjoy every bite.
This isn’t your typical Italian-style meat sauce. It’s more aromatic, with hints of cinnamon, cloves, and oregano simmering slowly in a red wine tomato sauce. It’s the kind of meal that makes your kitchen smell amazing long before dinner’s ready.
Over the years, I’ve cooked so many different versions of spaghetti and meat sauce, each one with its own charm. There’s my cozy Meatball Spaghetti, the hearty Ground Beef Meat Sauce, the rich and rustic Lamb Ragu, the elegant and creamy White Bolognese, and of course, my classic Bolognese that’s always a reader favorite. And recently, I made a fun twist with Filipino Spaghetti.
But there’s something about this Greek version, Makaronia Me Kima, that feels special. It’s familiar, but with a character all its own, proof that a humble plate of pasta can tell a whole story.
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What is Makaronia Me Kima
Makaronia Me Kima is the Greek version of spaghetti with meat sauce, and it’s one of the most comforting dishes to come out of any Greek kitchen. Makaronia Me Kima literally translates to “pasta with minced meat” in Greek — makaronia (μακαρόνια) means pasta, and kima (κιμάς) means minced or ground meat.
It’s often compared to Italian Bolognese, but the flavors and story behind it are distinctly Greek.
The sauce is a slow-simmered mix of ground meat, usually beef or lamb, cooked with tomatoes, red wine, and plenty of seasonings. The dish likely took inspiration from Venetian and Italian influences that reached Greece centuries ago. Over time, Greek cooks made it their own, infusing it with local ingredients, which set it apart from its Italian cousin.
The texture of the sauce is rich and thick, almost like a Mediterranean-style chili. In fact, this Greek way of cooking spiced meat sauce is believed to have inspired Cincinnati Chili.
Today, Makaronia Me Kima is a staple in Greek homes and tavernas alike, and is one of the most common weekday meals in Greek households, loved by both kids and adults.
Ingredients Needed
I am including exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Olive oil – I always start with good extra virgin olive oil.
- Onion – A medium yellow onion works perfectly here. I like to dice it finely so it melts into the sauce as it simmers, adding a natural sweetness and body.
- Carrot – Grated carrot adds a subtle sweetness that balances the acidity of the tomatoes. It also gives the sauce a little more richness and texture.
- Ground meat – Traditionally, Makaronia Me Kima is made with either ground beef or ground lamb. Sometimes, I like to mix half beef and half lamb. If you want to keep it lighter, ground turkey or chicken also work well.
- Garlic – Fresh garlic is a must here. I use plenty of it, finely chopped.
- Red wine – A good splash of dry red wine adds acidity and depth. It helps deglaze the pan, lifting all those browned bits of flavor.
- San Marzano tomatoes – These are my go-to canned tomatoes. Their natural sweetness and low acidity make the sauce taste round and balanced. In summer, when tomatoes are at their best, I sometimes grate fresh ones instead.
- Beef stock – This keeps the sauce rich and velvety as it simmers. If you’re using leaner meat like chicken or turkey, the stock helps make up for the missing fat.
- Spices – Cinnamon and cloves give this sauce its signature Greek flavor, warm, aromatic, and just a touch exotic. I sometimes use a cinnamon stick instead of ground for a more delicate flavor, just remember to remove it before serving. Oregano brings that earthy Mediterranean note that ties it all together. You can skip the clove but please don’t skip the cinnamon in this recipe.
- Bay leaves – A couple of bay leaves simmering in the pot adds another layer of flavor.
- Salt and pepper – Season as you go. I start with a little while browning the meat and adjust again toward the end to balance everything out.
- Spaghetti – Any long pasta works here, but spaghetti is the traditional choice.
- Cheese – A sprinkle of grated cheese brings the whole dish together. If I can find it, I use kefalotyri or kefalogaviera for their sharp, salty bite. Parmesan works beautifully too and is easier to find.
How to Make Makaronia Me Kima
1. Sauté the vegetables: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the diced onion and grated carrot together, and cook for about 4–5 minutes, stirring occasionally, until they soften and start turning golden. This is the base of your flavor.
2. Brown the meat: Add the ground beef and cook, breaking it apart with a wooden spoon into fine crumbles. The smaller you break the meat, the smoother your sauce will be in the end. Keep cooking until the beef is nicely browned and no longer pink. Season lightly with salt and pepper at this stage.
3. Add the garlic and wine: Stir in the chopped garlic and cook for about a minute, just until fragrant. Then pour in the red wine, stirring well to scrape up all those browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes, until most of it has cooked off.
4. Build the sauce: Stir in the crushed San Marzano tomatoes and beef stock, mixing well to create a smooth sauce. Add the ground cloves, cinnamon, oregano, and bay leaves. Give it all a good stir so the spices blend evenly through the sauce.
5. Simmer low and slow: Turn the heat down to low and let the sauce simmer uncovered for about 40–50 minutes, stirring occasionally. Towards the end, I like to skim excess grease off of the top of the sauce.
The sauce will gradually thicken and develop that rich, deep flavor. If you have extra time, let it go even longer—up to 2 hours—adding a splash of stock if it gets too thick. You want the sauce thick enough to cling to the pasta, almost like a Greek-style chili.
6. Cook the pasta: While the sauce is simmering, cook the spaghetti in salted boiling water until al dente. Drain it in a colander.
7. Serve it up: Spoon the hot meat sauce over the pasta, top with a generous sprinkle of grated cheese, and serve immediately.
Alpana’ Tips for Success
- Take your time with the sauce: Makaronia Me Kima loves a slow simmer. The longer it cooks, the more the flavors come together. If you can, let it go for a good hour or more, it only gets better.
- Break the meat finely: Don’t rush when browning the ground beef. I always take a few extra minutes to break it up into small, even crumbles so the sauce feels rich and smooth instead of chunky.
- Use good tomatoes: This sauce relies on tomatoes for its backbone, so I go for quality. San Marzano are my go-tos. If I’m using canned tomatoes that taste a bit sharp, I add a pinch of sugar to round out the flavor.
- Make sure to skim: After the sauce has simmered for quite a while, I always skim most of the grease off of the top of the sauce. No one likes greasy spaghetti.
- Don’t skip the cheese: A sprinkle of cheese at the end ties everything together. If you can find Greek kefalotyri, go for it, but Parmesan works wonderfully too and adds that perfect salty bite.
Variations
- Try a mix of meats: You can use half beef and half pork for a richer sauce, or even lamb for a deeper flavor that feels more traditional.
- Go lighter: For a leaner version, use ground turkey or chicken, and swap beef stock for chicken stock.
- Add veggies: Some days I toss in diced zucchini or mushrooms for extra texture and color. Mit traditional, but they blend beautifully into the sauce.
- Make it ahead: This sauce actually tastes better the next day. It’s a great make-ahead meal for busy weeknights, and it freezes really well too.
- Use it in other Greek favorites: If you’ve got leftovers, don’t let them go to waste. This same rich, spiced meat sauce is perfect for layering into Pastitsio or Moussaka.
Leftovers and Storing
Leftovers keep perfectly for up to 4 days in the fridge. Just reheat gently on the stove with a splash of water or broth to loosen the sauce. It also freezes well for up to 3 months, perfect for those nights when you want a comforting meal without the effort.
Every time I make Makaronia Me Kima, I’m reminded why this dish has stood the test of time. It’s simple, satisfying, and full of cozy, spiced flavor that feels like home. The sauce is rich but not heavy, familiar yet distinctly Greek and somehow, it just hits all the right notes every single time.
It’s the kind of pasta you make once and find yourself craving again and again. So go ahead, twirl up a forkful and enjoy a little taste of Greece right from your own kitchen!
Greek Spaghetti, on our Gypsy Plate… enjoy!
More amazing Greek recipes:
Shrimp Saganaki
Gigantes Plaki
Greek Stewed Peas
Pork Souvlaki
Kleftiko
Bifteki
Fasolakia
Recipe Video
Makaronia Me Kima (Greek Spaghetti With Meat Sauce)
Makaronia Me Kima is a Greek spaghetti with meat sauce, slow-simmered with red wine, cinnamon, and cloves—rich, comforting, and full of authentic flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, peeled and grated
- 2 pounds ground beef (or ground lamb)
- 5-6 garlic cloves, finely chopped
- 1⁄2 cup red wine
- 28oz whole canned San Marzano tomatoes, hand crushed
- 1.5 cups beef stock
- 2 cloves, ground (or ¼ teaspoon ground cloves)
- 2 teaspoons cinnamon
- 2 teaspoons dried oregano
- 1-2 bay leaves
- salt to taste
- pepper to taste
- 1 pound dried spaghetti
Instructions
- Heat olive oil in a large pot or deep skillet over medium-high heat. Add the diced onion and grated carrot together, and cook for about 4–5 minutes, stirring occasionally, until softened and starting to turn golden.
- Add the ground beef and cook, breaking it up with a spoon into fine chunks, until it’s browned all over and no longer pink. Season it with salt and pepper.
- Stir in the finely chopped garlic and cook for about a minute, just until fragrant.
- Pour in the red wine and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the alcohol cooks off and the wine reduces slightly.
- Stir in the hand-crushed San Marzano tomatoes and beef stock. Mix everything well so it comes together into a smooth sauce.
- Add the ground cloves, cinnamon, oregano and bay leaves. Stir well to combine all the flavors.
- Reduce the heat to low and let the sauce simmer uncovered for about 40–50 minutes, stirring occasionally, until it thickens and the flavors deepen. The sauce is supposed to be thick. If you are simmering if for longer time for deeper flavors, you can add more beef stock and simmer longer (up to 2 hours).
- While sauce is simmering, cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a colander.
- Ladle the meat sauce over pasta in a bowl and serve the Greek spaghetti with meat sauce with plenty of grated cheese.
Notes
- Ground meat options: You can replace the ground beef with ground lamb. I also love using a mix of half beef and half pork for extra richness.
- Lighter version: For a leaner option, you can make this sauce with ground turkey or ground chicken.
- Tomatoes: When fresh tomatoes are in season, use about 28 ounces of grated fresh tomatoes instead of canned. If using canned, I recommend San Marzano. If your canned tomatoes taste a bit sharp, add a teaspoon of sugar to balance the acidity.
- Spices: You can use a cinnamon stick instead of ground cinnamon. Just remember to remove it before serving.
- Brown the meat well: Take your time browning the ground meat. Getting a good sear adds depth and richness to the final sauce—it’s worth the few extra minutes.
- Perfect pasta: Always cook your spaghetti “al dente,” meaning firm to the bite. Overcooked pasta can make this dish heavy and lose its texture.
- Cheese topping: A generous sprinkle of grated cheese is essential! Traditional choices include myzithra, kefalotyri, or kefalogaviera. If you can’t find them, Parmesan or Pecorino Romano are great substitutes.
- Leftovers: Leftovers keep perfectly for up to 4 days in the fridge. Just reheat gently on the stove with a splash of water or broth to loosen the sauce. It also freezes well for up to 3 months, perfect for those nights when you want a comforting meal without the effort.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 527Total Fat 27gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 14gCholesterol 105mgSodium 291mgCarbohydrates 30gFiber 3gSugar 4gProtein 37g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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