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

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

Posted in 40 minutes or less, Beginner, Boiled, Comfort food, Main Courses, Mainland Greece, Our hand picked recipes Originally published on Last updated on By

Makaronia me kima – The Greek version of spaghetti bolognese

“Makaronia me kima” is one of the most popular dishes in Greece, served in every household in Greece on a weekly basis, as it is a very easy to make recipe and a favorite to both adults and children. To prepare a traditional Greek style spaghetti in meat sauce recipe (Makaronia me kima), luscious juicy beef mince (or lamb) are cooked in a tomato based sauce, along with red wine and meditteranian herbs and spices.. Simply irresistible! With this step-by-step traditional recipe you can easily recreate this traditional delight from scratch! And if have any leftover meat sauce you can easily use it to make a small pan of Moussaka or Pastitsio. So go ahead, indulge yourself to this little sin..

Greek style spaghetti in meat sauce recipe – Prepare the meat sauce

The traditional Greek “makaronia me kima” recipe calls for either beef mince or a mix of lamb and beef. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. To prepare the meat sauce for this greek style spaghetti in meat sauce recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. The aromatic herbs and spices used in the traditional recipe penetrate the meat and give a really characteristic taste and smell which permeates the house. Let the sauce simmer for a while to allow the flavours to mingle.

So go ahead, prepare this delicious dish and serve with spaghetti, top with the meat sauce and some grated Kefalograviera. Don’t forget the necessary Greek salad with feta cheese. Enjoy!

For the meat sauce

  • 750g beef or lamb mince (26 ounces)
  • 2 red onions (chopped)
  • 2 cloves of garlic (chopped)
  • 1 carrot, grated (optional)
  • 1 tin chopped tomatoes (400g/ 14 oz.)
  • 1/4 of a cup water
  • 2 tbsp tomato puree
  • 1 teaspoon sugar
  • 1 glass of red wine
  • sea salt and freshly ground black pepper
  • 1 bay leaf
  • a pinch of cinnamon or one cinnamon stick
  • 2 whole cloves
  • 1/4 of a cup olive oil

For the spaghetti

  • 1 package spaghetti
  • salt
  • boiling water
  • 2 tsps olive oil
  • 200g Parmigiano-Reggiano or kefalograviera (7 ounces)


  1. To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
  2. Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
  3. Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of  wine!


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