Print

Makaronia Me Kima: Greek Spaghetti with Rich Meat Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

Makaronia Me Kima is a classic Greek dish featuring tender spaghetti topped with a richly spiced ground beef meat sauce simmered with cinnamon and cloves. This hearty and comforting recipe brings together simple ingredients like olive oil, garlic, tomatoes, and red wine to create a robust sauce, perfectly complemented by pasta tossed in butter. Ideal for family dinners or casual gatherings, this flavorful meal embraces traditional Mediterranean cooking techniques.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Ingredients

Meat Sauce

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 500 grams lean ground beef
  • 120 ml red wine
  • 250 ml beef stock
  • 400 grams tomatoes (freshly grated, tinned, or passata)
  • 1 tbsp tomato paste
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves

Pasta

  • 500 grams spaghetti (or preferred pasta)
  • 1 tbsp butter

Instructions

  1. Prepare the aromatics: Heat the olive oil in a medium-sized pan over medium-high heat. Add the finely diced onion and minced garlic, frying them until they become translucent and fragrant.
  2. Brown the meat: Add the ground beef to the pan and cook, stirring frequently, until it is fully browned and no longer pink, ensuring it breaks into small crumbles.
  3. Deglaze with wine: Pour in the red wine and cook until the liquid has mostly evaporated, allowing the flavors to concentrate.
  4. Add stock: Stir in the beef stock or water, mixing thoroughly to combine with the meat and wine base.
  5. Incorporate tomatoes: Add the tomatoes and tomato paste, stirring well to integrate all ingredients into a cohesive sauce.
  6. Season and simmer: Sprinkle in the ground cinnamon and ground cloves. Reduce heat to low and let the sauce simmer gently for 45 minutes to develop rich flavors.
  7. Cook the pasta: Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain, reserving a small amount of the pasta water for later use.
  8. Toss pasta in butter: In the pot used for cooking the pasta, heat the butter over high heat until melted. Add the drained spaghetti, tossing to coat evenly. Gradually add some reserved pasta water to loosen the pasta and help the butter coat it perfectly.
  9. Serve: Plate the butter-tossed spaghetti and ladle the warm meat sauce on top. Garnish with plenty of grated cheese of your choice, such as kefalotyri or parmesan, to complete the dish.

Notes

  • Note 1: Using lean ground beef helps reduce excess fat and keeps the sauce from being too greasy.
  • Note 2: Ground cinnamon and cloves add a distinctive Greek flavor note that sets this sauce apart from typical spaghetti sauces.
  • Note 3: Ensure the meat is fully browned to develop deep flavor and prevent any raw meat taste.
  • Note 4: Reserving a little pasta water adds starch that helps bind the butter to the spaghetti for a silkier texture.
  • Note 5: Tossing pasta in butter right after cooking adds richness and prevents noodles from sticking.
  • Note 6: Traditional grated cheeses for serving include kefalotyri or parmesan, but any hard cheese will complement the dish well.

Find it online: https://cheftinaskitchen.com/makaronia-me-kima-greek-spaghetti-with-rich-meat-sauce-recipe/