Makaronia me kima is a traditional Greek-style spaghetti with meat sauce. The spaghetti is topped with a very flavorful sauce that is simmered gently with warm, aromatic spices and served with plenty of delicious grated cheese. This simple pasta dish is a very popular dish in Greece and it is the perfect weeknight comfort meal!
What exactly does Makaronia me kima mean? “Makaronia” in Greek means spaghetti, “mé“ means with, and, “kimá” means ground meat.
In many ways, this is the Greek version of spaghetti Bolognese, but with a quite different flavor profile. Here, warm spices take the place of the fresh herbs that are present in the classic Bolognese sauce and, with the exception of an onion and garlic cloves, there are no vegetables in the sauce itself. In addition, a shorter simmering time makes a much thicker sauce, which is then served on top of the pasta rather than mixed in with it.
Ingredients for Greek Spaghetti with Meat Sauce (Macaronia me Kima)
Besides the ground beef, here are the ingredients you will need: 
- Olive Oil: we use extra virgin olive oil for all Greek recipes
- Onion: a red onion is preferred, but any onion will do. Both the onion and garlic should be finely diced so the sauce is smooth
- Garlic: at least two and up to four medium garlic cloves
- Ground Beef: lean and freshly ground is what is used traditionally, but you could also substitute half of it with ground veal or ground pork
- Tomatoes: during the summer we make this dish with fresh, grated tomatoes, but if it not the season for fresh tomatoes, good quality crushed, canned tomatoes or tomato puree (passata) are great too
- Tomato Paste: for added richness to the dish
- Warm Spices: two small sticks of cinnamon give that characteristic “warm spice” flavor to the meat sauce. A pinch of ground cloves is also a good addition
- Bay Leaves: they also add to the “warm spice” flavor profile of the recipe
- Seasonings: sea salt and freshly ground black pepper; be generous with the seasoning during cooking and always adjust at the end. Sometimes I also add some dried Greek oregano
- Pasta: traditionally, the thickest style spaghetti is used for this recipe
- Cheese: if you can get your hands on a traditional Greek hard cheese such as kefalotyri or kefalograviera, that would be best. If not, substitute with Pecorino or, Asiago cheese which are readily available in most supermarkets
- Optional Wine Addition: some people like to use a small amount of dry, red wine to deglaze the pan and add an extra depth of flavor to the meat sauce
- Optional Vegetable Addition: some people also like to add a grated carrot, as its sweetness counterbalances the acidity of the tomatoes (especially if using fresh ones)
Greek Spaghetti with Meat Sauce – why you are going to love it!
- It is easy: this dish requires just a few basic ingredients
- It is quick: the sauce needs only half an hour of simmering to develop a deep and rich flavor! You can whip it up in under an hour
- Very flavorful: a dish that everyone is going to love, even the pickiest eaters
- Make ahead: The meat sauce can be easily made ahead of time, leftovers freeze really well, and, it is perfect for batch cooking
How to Store the Meat Sauce
- Refrigerate the meat sauce within two hours of cooking and store in a sealed container for up to 5 days
- You can freeze the sauce in a sealed container or heavy duty freezer bags for up to two months. To defrost, thaw in the refrigerator overnight and reheat gently on the stove
- Leftovers of this delicious sauce can be used for another, equally popular Greek dish: Pastitsio (baked Greek pasta)
What to serve with it
A nice seasonal salad is a great combination with this favorite pasta dish! During the winter, the classic Greek lettuce salad (maroulosalata) would be another timeless combination. During the summer, you cannot go wrong with a refreshing Greek Peasant Salad (horiatiki salata)!
- 2 TBSP. extra virgin olive oil
- 1 large red onion, finely chopped
- 2-4 garlic cloves, minced
- 2-3 TBSP. tomato paste
- 1 lb. lean ground beef
- 2 small sticks of cinnamon
- 2 small bay leaves
- 1 can (14 oz.) crushed tomatoes or tomato purée (passata)
- 2 cups water
- 1 tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 12 oz. thick-style spaghetti
- 2 TBSP. extra virgin olive oil
- freshly ground cheese (such as Kefalotyri, or, Pecorino Romano)
- Place a large, deep skillet over high heat. Once it is hot, heat the olive oil, stir in the onion, and cook for 3-4 minutes. Add the garlic, cook for another minute or so, and then stir in the tomato paste.
- Once the tomato paste caramelizes, add the ground beef and sauté it until lightly brown. If you are using wine, pour it in the skillet and continue cooking for a few minutes until the alcohol evaporates.
- Stir in the cinnamon sticks and the bay leaves, then add the crushed tomatoes and the water. Season the sauce with salt and black pepper and stir well.
- Bring the meat sauce to a boil and then lower the heat. Simmer the sauce for about 30 minutes or until it becomes nice and thick (or, the way you like it), stirring occasionally. If it needs a little more water add some hot water a little at a time. If it is still not thick enough, cook it for a few minutes more.
- Meanwhile, bring a pot full of water to a rolling boil. Salt it very generously and stir in the spaghetti.
- Cook the pasta until "al dente", this usually takes much less time than the box instructions. Drain the pasta, return it to the pot, and toss with 2 tablespoons of olive oil.
- When the sauce is ready, taste it one more time and adjust the seasoning.
- To serve, place a small amount of spaghetti on a warm plate and sprinkle with some of the grated cheese. Top with another small amount of spaghetti and pour some meat sauce on top. Finally, top the meat sauce with a generous amount of grated cheese and serve at once.
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