Whether you’re a novice or an expert cook, or somewhere in between, you’ll want to add MAKARONIA ME KIMA to your repertoire. At very least you should know how to make the latter portion, the kima. In Greek, kima means minced, and in this case the word implies the minced or ground beef sauce. The kima alone will win friends and influence eaters. After all, once you have that special meat sauce, you can serve it like chili, pile between bread slices for sloppy joes, eat it plain, or serve it hot as we Greeks do over a bed of makaronia (any style of your favorable pasta). My favorite is the long noodle variety often used in pastitsio.

With makaronia me kima (mah-kah-ROH-neea meh kee-MAH) the meat sauce pretty much prepares itself once the ingredients begin simmering in the pot. How I love a practically effortless meal! All that’s left to do is boil your pasta and grate some flavorful cheese to top it off. Mizithra, Kefalotyri, or Parmesan cheese are standard. Don’t be stingy with the cheese because the combination of warm kima and cheese creates a wonderful gooey mixture. Want to fully bust that low carb diet? Bread. Lots of bread. And if watching carbs, a horiatiki salata puts this meal over the top. It’s simple and will satisfy you any night of the week.


Makaronia me Kima (Spaghetti with meat sauce)
Recipe type: Main Course
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delicious Greek Makaronia me Kima (spaghetti with meat sauce) that is simple to make and will satisfy any night of the week
  • 1 ½ pounds ground beef
  • 8 ounces of your preferred pasta noodles
  • ¼ cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup red wine (optional)
  • 1 cup water
  • 1 (15-ounce) can diced tomatoes
  • 2 (15-ounce) cans tomato sauce
  • Salt and pepper, to taste
  • 1 ½ teaspoons cinnamon
  • 3 tablespoons dry oregano
  • ¼ cup parsley, chopped (optional)
  • Grated cheese (Mizithra, Kefalotyri or Parmesan)
  1. In a saucepan, heat olive oil over medium heat and add in the ground beef. Pound the beef with a spoon to break up into chunks. Season with salt, pepper, cinnamon and oregano, and brown the beef.
  2. Add onions and garlic and sauté until onions have softened. Make sure to stir continuously. If using wine, add the wine and allow it to simmer for 2-3 minutes before adding the next ingredients.
  3. Add tomato sauce, diced tomatoes, and water to the pot.
  4. Cover the pot with a lid (leave the lid off slightly). Lower the heat and simmer for about 30 minutes, being sure to stir occasionally (from the bottom).
  5. While the meat sauce cooks, prepare the spaghetti according to package directions.
  6. Check the meat sauce and add more salt and pepper, cinnamon and oregano if needed. Once the meat sauce has thickened and you've adjusted spices to your taste, stir and remove from heat. Mix in the parsley.
  7. Serve noodles on a large platter and top with the meat sauce. Sprinkle on the grated cheese.
Tip: Make a double or triple batch of the meat sauce and freeze in Ziploc freezer bags. Works great to warm back up for nights where there is little time to cook.


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