Makaronia me Kima (Spaghetti with meat sauce)

Whether you’re a novice or an expert cook, or somewhere in between, a simple dish to have in your repertoire is makaronia me kima (spaghetti with meat sauce). Or at least you should know how to make the latter portion, the kima. In Greek, kima means ground beef, but in this recipe, kima implies a sauce, not just meat itself. If you just use this recipe for the meat sauce alone (and of course, play around with different seasonings to create new flavors), you’ll still have a winning meal. After all, once you have that special meat sauce, it can be used to make chili or sloppy joes, eaten plain, or served as we Greeks do over a bed of makaronia (spaghetti or other favorable pasta). That’s my favorite use for kima.

Makaronia me kima is practically effortless to make because the meat sauce pretty much cooks itself once the ingredients are simmering in the pot. All that’s left to do after that is boil your preferred type of makaronia and grate some flavorful cheese to top it off, such as mizithra, kefalotyri, or parmesan cheese. Don’t be stingy with the cheese, because the combination of warm kima and the cheese creates a wonderful gooey mixture. To get that last bit of tasty sauce, serve crusty warm bread alongside the makaronia me kima. As well, a fresh crunchy salad puts this meal over the top. It’s simple and will satisfy 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 lb ground beef
  • 1 ½ cups preferred spaghetti (I use Misko pastitsio 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 can diced tomatoes (15 oz)
  • 2 cans of tomato sauce (15 oz)
  • salt and pepper to taste
  • 1½ tsp cinnamon, or more to taste
  • 3 Tablespoons dry oregano, or more to taste
  • 1½ tsp. cinnamon, or more to taste
  • 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 two-three 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, and be sure to occasionally check and stir (stirring from the bottom).
  5. While the meat sauce is cooking, prepare the spaghetti according to the package. You want the pasta to be al dente. When ready, drain and set aside.
  6. Check the meat sauce, and add more salt and pepper, cinnamon and oregano if needed. Once the meat sauce has thickened and to the taste you prefer, stir and remove from heat. Mix in the parsley.
  7. Serve spaghetti on a large platter and top with the meat sauce. Top with grated cheese and enjoy!
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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