Greek Makaronia me Kima (Spaghetti with Meat Sauce)

Makaronia me Kima is Greek comfort food at its best — think spaghetti bolognese, but with warm cinnamon and clove spices, rich tomato sauce, and plenty of savory goodness. It’s a dish that feels both homey and festive, perfect for weeknight dinners and cozy Sunday meals.

This recipe is hearty, full of flavor, and very easy to make. It’s also a childhood favorite for many Greeks — the kind of meal yiayia (grandma) would make when everyone came over. And yes, it smells as good as it tastes!

What Is Makaronia me Kima?

Makaronia me Kima (pronounced “mah-kah-ROHN-yah meh KEE-mah”) literally means “spaghetti with minced meat.” It’s a traditional Greek pasta dish made with spaghetti and a slow-simmered ground beef sauce infused with warm spices like cinnamon, allspice, and clove.

It’s often topped with a generous handful of grated kefalotyri cheese (or parmesan if you can’t find it), and served as a main course with a crisp green salad or a chunk of crusty bread on the side.

The sauce is gently cooked so it’s rich but not heavy — and those spices make it so cozy. It’s the Greek answer to Italian meat sauce, and once you try it, you’ll see why it’s such a classic.

Key Ingredients & Substitutions for Makaronia me Kima

Ground Beef: Traditional and flavorful — you can also mix in pork or lamb.

Onion & Garlic: The flavor base — sautéed slowly for depth.

Tomatoes: Crushed or grated — fresh or canned both work.

Tomato Paste: Adds richness and thickens the sauce.

Cinnamon Stick: Essential for that signature Greek flavor.

Clove & Allspice (optional): Just one or two for depth — remove before serving.

Bay Leaf: A gentle herbal note that rounds it all out.

Red Wine: Adds depth and acidity. Omit if needed, but it’s worth including!

Spaghetti: Classic, but feel free to use other pasta shapes.

Kefalotyri or Parmesan Cheese: For that perfect salty, tangy finish.

Equipment You’ll Need

• Large Pot or Dutch Oven: To make the meat sauce.
• Wooden Spoon: For stirring gently and scraping up all the flavor.
• Large Pot for Pasta: Big enough for long strands of spaghetti.
• Colander: To drain the pasta.
• Cheese Grater: For topping with freshly grated cheese.

Step-by-Step Instructions for Makaronia me Kima

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft and golden, about 8 minutes.
3. Stir in the minced garlic and cook for 1 more minute.

Step 2: Brown the Meat

4. Add ground beef and break it apart with your spoon.
5. Cook until fully browned — don’t rush this part, it adds flavor!
6. Season with salt and pepper.

Step 3: Build the Sauce

7. Add tomato paste and stir for a minute to deepen the flavor.
8. Pour in the wine and let it simmer for a couple of minutes.
9. Add crushed tomatoes, cinnamon stick, bay leaf, and optional clove/allspice.

Step 4: Simmer Gently

10. Lower the heat, cover slightly, and let the sauce simmer for 30–40 minutes.
11. Stir occasionally and add a splash of water if it thickens too much.
12. Taste and adjust seasoning near the end. Remove cinnamon stick and other spices.

Step 5: Cook the Pasta

13. While the sauce finishes, boil the spaghetti in salted water until al dente.
14. Drain and toss with a little olive oil or butter to prevent sticking.

Step 6: Serve

15. Plate the pasta and spoon the meat sauce on top.
16. Finish with a generous sprinkle of grated cheese and serve immediately!

Expert Tips for the Best Makaronia me Kima

Don’t skip the cinnamon — it’s what makes this sauce uniquely Greek.

Let it simmer low and slow — the flavors get better with time.

Taste as you go — spices can be strong, so adjust to your liking.

Use good canned tomatoes — San Marzano or Greek brands are excellent.

Make extra sauce — it freezes beautifully and reheats even better.

Serving Suggestions

Makaronia me Kima is perfect with a fresh tomato and cucumber salad, crusty bread, or even a dollop of Greek yogurt on the side. If you want to make it a feast, add spanakopita or a side of roasted vegetables.

Serve with red wine and a big smile — this one makes people happy.

Make-Ahead and Storage

Make-Ahead: The sauce can be made 2–3 days ahead and stored in the fridge.

Storage: Leftovers keep well in the fridge for up to 4 days.

Freezing: Freeze just the sauce for up to 2 months. Defrost and reheat gently.

Reheating: Add a splash of water or tomato sauce if it’s too thick.

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