Makaronia me Kima recipe (Greek style spaghetti in meat sauce/bolognese)

Ingredients

• 750 g (26 oz)beef or lamb mince
• 2red onions, chopped
• 2 clovesgarlic, chopped
• 1carrot, grated (optional)
• 1 tin (400 g / 14 oz)chopped tomatoes
• 60 ml (¼ cup)water
• 2 tbsptomato paste
• 1 tspsugar
• 1 glassred wine
• to tastesea salt and freshly ground black pepper
• 1bay leaf
• a pinch or 1 stickcinnamon
• 2whole cloves
• 60 ml (¼ cup)olive oil
• 1 packagespaghetti
• to tastesalt
• as neededboiling water
• 2 tspolive oil
• 200 g (7 oz)Parmigiano-Reggiano or kefalograviera

Instructions

1. 1

   Make the sauce

   Heat the olive oil in a large pan over medium-high heat. Add the onions and carrot and cook, stirring, until softened and lightly coloured. Stir in the garlic, tomato paste and mince, breaking up the meat with a wooden spoon; cook until caramelised. Pour in the red wine and let it evaporate as you deglaze the pan. Add the chopped tomatoes, water, sugar, cinnamon, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 30 minutes, until most of the liquid has evaporated.

2. 2

   Cook the spaghetti

   Cook the spaghetti in salted boiling water according to the packet instructions. Drain it in a colander and stir through 2 tsp olive oil.

3. 3

   Mix with sauce

   Tip the drained spaghetti into the pan with the meat sauce and toss until the sauce is spread evenly through the pasta.

4. 4

   Finish and serve

   Serve with grated cheese and, if desired, a refreshing Greek feta salad.

What is Makaronia me Kima?

Makaronia me Kima means pasta with minced meat and is a familiar Greek home-style dish. It pairs spaghetti with a tomato-and-meat sauce seasoned with warm spices such as cinnamon and cloves.

This version builds flavour by browning the mince and reducing the sauce before tossing it with the pasta. The result is a substantial, well-coated plate rather than pasta served with sauce on the side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 767 calories, 53g protein, 75g carbs, 26g fat.

The spaghetti and tomatoes supply most of the carbohydrates, while the mince contributes much of the protein and fat; olive oil and grated cheese add further fat. Pair a serving with a generous Greek feta salad or other fresh vegetables to add contrast and balance to the plate.

Build flavour in the pan

Onion and carrot: cook them in the olive oil until soft and lightly coloured so they form a sweet, savoury base.

Mince and tomato paste: break up the meat as it cooks, and let it caramelise before adding the liquids. This helps the sauce develop a deeper flavour.

Red wine: pour it into the hot pan and allow it to evaporate before adding the tomatoes and water.

Let the spices infuse

Warm spices: cinnamon and cloves give the sauce its distinctive aromatic note, while the bay leaf adds another layer of savoury flavour.

Whole spices: a cinnamon stick is easy to remove after simmering; if using ground cinnamon, add only the specified pinch. Remove the bay leaf and whole cloves before serving if you spot them.

Watch the sauce consistency

Simmering: keep the sauce covered over low heat for about 30 minutes, until most of its liquid has evaporated. It should remain moist enough to coat the spaghetti.

Browning: cook the mince until caramelised before adding the wine. Stir and break up any large clumps so the finished sauce is evenly textured.

Cook and combine the pasta

Pasta water: use salted boiling water and follow the spaghetti packet's timing for doneness. Drain in a colander, then stir through the measured 2 tsp olive oil.

Tossing: combine the pasta and sauce in the sauce pan so each strand gets coated. If the sauce has thickened substantially, mix gently to distribute it without breaking the pasta.

Choose a cheese and sides

Cheese: finish with grated Parmigiano-Reggiano or kefalograviera, as listed in the recipe. Add it at the table so each person can choose how much to use.

Salad: a refreshing Greek feta salad makes a crisp, tangy contrast to the rich meat sauce. Serve it alongside rather than mixing it into the pasta.

Recipe notes & tips

• Grate the optional carrot before heating the pan so it is ready to add with the onions.
• Break the mince into small pieces as it cooks for an evenly textured sauce.
• Let the wine evaporate before adding the tomatoes and water.
• Taste the sauce near the end of simmering and adjust the salt and pepper.
• Grate the cheese just before serving for the freshest finish.

Variations

• Choose lamb: use lamb mince instead of beef for the alternative given in the recipe.
• Add the carrot: include the grated carrot for extra sweetness and texture in the sauce.
• Use kefalograviera: grate it over the pasta in place of Parmigiano-Reggiano.
• Pick a cinnamon stick: use one stick instead of a pinch of cinnamon, then remove it before serving.
• Serve with salad: pair the pasta with a Greek feta salad as suggested.

Common mistakes to avoid

• Adding wine too late: pour it in after the mince has browned and let it evaporate before adding the tomatoes.
• Skipping the browning: cook the mince until caramelised before adding the liquid ingredients.
• Leaving excess liquid: simmer the sauce for about 30 minutes, until most of the juices have evaporated.
• Overcooking the spaghetti: follow the packet instructions and drain when it is done.
• Serving whole spices: remove the bay leaf and any visible whole cloves or cinnamon stick before eating.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the pasta seems dry; store extra grated cheese separately where possible.

Frequently asked questions