Traditional Greek Spaghetti with Meat Sauce (Makaronia me Kima)

Aug 18

3 min read

Updated: Aug 22

Rustic sourdough pumpkin feta galette with a golden flaky crust, creamy pumpkin filling, and crumbled feta on a neutral background.

Makaronia me Kima is a traditional Greek spaghetti with meat sauce made with ground beef, tomatoes, red wine, herbs, and warm spices. Cinnamon, allspice, and just a hint of clove and nutmeg give the sauce its distinctive Greek flavor. Served over spaghetti with plenty of freshly grated cheese, it’s a simple, comforting dinner that’s full of flavor.

What Is Makaronia me Kima?

Makaronia me Kima, or μακαρόνια με κιμά, translates to “pasta with minced meat.” It’s a classic Greek comfort food made with pasta topped with a rich ground meat and tomato sauce.

Unlike a typical Italian-style meat sauce, Greek kima is often seasoned with warm spices such as cinnamon, allspice, and cloves. These spices are used lightly, adding warmth and depth while keeping the sauce savory. It’s traditionally served with plenty of grated Greek cheese, such as kefalotyri or mizithra.

Why You’ll Love This Recipe

Classic Greek comfort food: A traditional, hearty pasta dish that’s simple enough for an everyday dinner.
Rich and flavorful: Tomato paste, red wine, herbs, and warm spices create a deeply savory meat sauce.
Easy to make: The sauce comes together with straightforward ingredients and mostly hands-off simmering time.
Great for make-ahead: The meat sauce tastes even better after the flavors have had time to develop.

Substitutions

Ground Beef: Ground turkey can be substituted, though the finished flavor will be lighter than the traditional beef version.
Kefalotyri or Mizithra: Pecorino Romano or Parmesan are easy substitutes if Greek cheese isn’t available.
Cinnamon Stick: Substitute ¼ teaspoon ground cinnamon.
Spaghetti: Bucatini, linguine, or another long pasta can be used instead.

Prep: 15 mins Cook: 45 mins Total: 1 hour Servings: 4 - 5

Ingredients

Greek Meat Sauce

2 tablespoons olive oil
1 pound ground beef
1 medium yellow onion, finely diced or grated
3 garlic cloves, minced
2 tablespoons tomato paste
½ cup dry red wine
1 (14–15 ounce) can crushed tomatoes
1 cup tomato sauce
½ cup beef broth or water
1 bay leaf
1 small cinnamon stick or ¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
Tiny pinch ground cloves, about 1/16 teaspoon
1 teaspoon dried oregano
½ teaspoon dried thyme
Tiny pinch ground nutmeg, about 1/16 teaspoon
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper

Pasta and Serving

1 package spaghetti noodles (12 ounce package)
Grated kefalotyri, mizithra, Pecorino Romano, or Parmesan cheese

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a spoon, until browned.
Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly and begins to caramelize.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes.
Add the crushed tomatoes, tomato sauce, beef broth, bay leaf, cinnamon, allspice, cloves, paprika, oregano, thyme, nutmeg, salt, and black pepper. Stir well to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer uncovered for 35–45 minutes, stirring occasionally. Use the back of a wooden spoon to break up the diced tomatoes as they soften. The finished sauce should be thick and rich rather than watery.
Remove the bay leaf and cinnamon stick, if using. Taste and adjust the salt and pepper.
While the sauce finishes simmering, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions.
Divide the spaghetti among bowls and spoon the warm Greek meat sauce generously over the top. Finish with plenty of grated kefalotyri, mizithra, Pecorino Romano, or Parmesan, if desired.