Greek Spaghetti Bolognese (Makaronia Me Kima)

Ingredients

• A good splasholive oil
• 1 large (about 200 g)onion, minced
• 500 gground beef, or half ground beef and half ground pork
• 3 tablespoonstomato paste
• 60 mlsweet red wine
• 500 gcrushed tomatoes
• 2 large clovesgarlic, crushed
• 1 teaspoon, or 5–6 berriesground allspice, or whole allspice berries
• 1/4 teaspoon, or 4–5 whole clovesground cloves, or whole cloves
• 1/4 teaspoonground nutmeg
• 1 small stickcinnamon
• 1bay leaf
• 2–3 small sprigsfresh thyme
• To tastecoarse sea salt
• To tasteground pepper
• 500 mlhot water or stock
• 500 gdried spaghetti, cooked according to packet instructions
• To serveGreek Kefalotyri, Parmesan or Pecorino cheese

Instructions

1. 1

   Heat the oil

   Warm a good splash of olive oil in a sauté pan.

2. 2

   Soften the onion

   Add the minced onion with a pinch of salt. Cook over moderate heat until very soft and nearly caramelised.

3. 3

   Brown the meat

   Add the ground meat and turn the heat up to high. Season with coarse sea salt and ground pepper, then cook, breaking the meat into small pieces with a wooden spoon, until it starts to brown.

4. 4

   Cook the paste

   Stir in the tomato paste and cook for 1 minute.

5. 5

   Add the wine

   Pour in the sweet red wine and use it to loosen the browned bits from the pan.

6. 6

   Add the aromatics

   Stir in the crushed tomatoes, bay leaf, thyme, allspice, cloves, nutmeg and cinnamon stick.

7. 7

   Add the liquid

   Pour in the hot water or stock.

8. 8

   Simmer the sauce

   Cover the pan and simmer the sauce over low heat for about 30 minutes.

9. 9

   Thicken and season

   Raise the heat slightly and taste the sauce, adding more seasoning if needed. Cook uncovered until it thickens.

10. 10

    Serve with pasta

    Serve the sauce with spaghetti or your preferred pasta, accompanied by Greek Kefalotyri, Parmesan or Pecorino.

What is makaronia me kima?

Makaronia me kima means pasta with minced meat in Greek, and it is a familiar home-style dish in Greece. This version pairs spaghetti with a tomato-and-meat sauce flavoured with cinnamon, allspice, cloves and nutmeg.

The long simmer lets the seasonings meld into the tomato sauce, while finishing it uncovered helps it become thick enough to cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 926 calories, 41g protein, 110g carbs, 34g fat.

The spaghetti and tomatoes provide most of the carbohydrates, while the beef or beef-and-pork mixture supplies much of the protein and fat. Cheese adds further fat and protein. For a more balanced plate, serve a portion of the pasta with a generous side of vegetables or salad.

Build flavour in the pan

Onion: Cook it patiently over moderate heat until very soft and nearly caramelised. This gives the sauce a sweet, savoury base.

Meat: Use ground beef, or the suggested beef-and-pork mixture. Browning it over high heat adds depth before the tomatoes go in.

Tomato paste: Give it a minute in the pan before adding the wine so it is incorporated into the meat and onion.

Use the spices thoughtfully

Warm spices: Allspice, cloves, nutmeg and cinnamon bring the characteristic cosy aroma. Measure ground spices carefully so they complement rather than dominate the tomato.

Whole spices: Whole allspice berries and cloves can be used in place of their ground forms. The cinnamon stick, bay leaf and thyme sprigs are easy to remove before serving.

Get the sauce texture right

Covered simmer: Keep the pan covered and the heat low for about 30 minutes, as directed, so the sauce cooks gently without reducing too quickly.

Uncovered finish: Once the simmer is complete, raise the heat slightly and cook uncovered until the sauce thickens. Stir as needed and use its consistency, rather than a fixed extra cooking time, as your cue.

Make the sauce and pasta meet

Pasta timing: Cook the spaghetti according to its packet instructions while the sauce is readying for the table. Drain it before serving with the sauce.

To serve: Spoon the rich sauce over the spaghetti and offer Kefalotyri, Parmesan or Pecorino at the table. A simple green salad or cooked green vegetables provide a fresh contrast.

Choose the cooking liquid

Water: Hot water keeps the sauce’s flavour centred on the meat, tomatoes and spices.

Stock: Hot stock gives the sauce another savoury layer. Either option works; add the full 500 ml as specified and let the uncovered finish thicken the sauce.

Recipe notes & tips

• Give the onion time to soften before adding the meat.
• Break up the meat as it browns so it cooks more evenly.
• Deglaze with the wine, scraping the base of the pan to loosen browned bits.
• Taste for seasoning after the covered simmer, before reducing the sauce.
• Remove the bay leaf, cinnamon stick and any whole spices before serving.
• Grate the chosen cheese over the dish at the table.

Variations

• Use mixed meat: Replace the all-beef mince with half beef and half pork as suggested.
• Choose stock: Use hot stock instead of water for a more savoury sauce.
• Swap the pasta: Serve the sauce with another favourite pasta shape.
• Use whole spices: Choose allspice berries and whole cloves instead of ground versions.
• Change the cheese: Finish with Kefalotyri, Parmesan or Pecorino.

Common mistakes to avoid

• Rushing the onion: It needs time to become very soft and nearly caramelised; keep it over moderate heat.
• Skipping the browning: Cook the meat over high heat until it starts to colour before adding the tomato paste.
• Adding the wine without deglazing: Scrape the pan as you pour it in to loosen the browned bits.
• Reducing too early: Keep the sauce covered over low heat for about 30 minutes before cooking it uncovered.
• Leaving the sauce too thin: Continue cooking uncovered until it thickens, checking its consistency as it reduces.
• Serving whole spices: Remove the bay leaf, cinnamon stick and any whole cloves or allspice berries before eating.

How to store

Refrigerate leftover sauce and pasta in separate airtight containers and use within 3 days. Reheat the sauce gently in a pan until hot throughout, adding a small splash of water if needed; reheat the pasta with a little water or toss it into the warm sauce.

Frequently asked questions