This recipe for Greek-Style Meat Sauce {Makaronia Me Kima} is a 30-minute dish full of authentic flavors – fresh mint, cinnamon & allspice.
Makaronia Me Kima
In Greece, this dish is called Makaronia Me Kima, which simply translates as spaghetti with meat sauce. I didn’t use spaghetti, but this recipe uses all the authentic flavors you’d expect in Greek food.
What Meat For Greek-Style Meat Sauce {Makaronia Me Kima}
Growing up, we had a close family friend from Greece who made this all the time. She used ground lamb, but most recipes call for beef which is what this recipe calls for. I prefer lamb, If you haven’t tried it – give it a try! The flavors are delicious!
This quick and easy recipe is a delicious homemade pasta sauce made with simple ingredients that are probably already in your pantry and your fridge.
Why this recipe works:
- The traditional Greek ingredients of fresh mint, cinnamon, and allspice give this dish a flavorful richness.
- It’s a simple recipe that’s quick to prepare, making it perfect for busy weeknight meals.
- Using fresh ingredients, rather than jarred sauce makes this recipe a much healthier option.
How to make Greek-Style Meat Sauce {Makaronia Me Kima}
Start with cooking the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
Add the meat.
Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
Fry another minute and stir in the wine and allow to cook down.
Add the tomatoes, sugar, parsley, and fresh mint.
Stir together, season with salt and pepper.
Lower the heat and simmer for 25 minutes.
Serve over pasta and enjoy!
Other Pasta Dishes You’ll Love
Cook’s Tips:
- This recipe calls for ground beef, but authentic recipes would call for lamb. You could easily use ground pork or turkey too.
- The longer you simmer, the deeper the flavor, so if you have the time, cook the sauce longer and add a little water if it gets too thick.
- For a more authentic combination, instead of serving with Parmesan cheese, try using Greek Mizithra cheese.
- For a low-fat option, try dry frying the meat and adding cooking spray when adding the onions and garlic.
- Different regions of Greece use varied ingredients. Other options are adding cayenne pepper, ground cloves, bay leaves or topped with mozzarella cheese.
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Ingredients
- 2 tablespoons olive oil
- 1 large red onion chopped or sliced
- 3 cloves garlic chopped
- 1 lb ground beef
- 1 tablespoon tomato paste
- ½ cup white wine or red wine
- 28 oz can crushed or pureed tomatoes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 tablespoon dried oregano
- ½ teaspoon sugar
- 4 leaves fresh mint chopped
- fresh parsley (a good handful) chopped
- Salt and pepper to taste
- ½ lb pasta
Instructions
- Heat 2 tablespoons of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
- Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
- Stir in the wine and allow to cook down.
- Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
- Meanwhile, cook the pasta according to the package instructions. Drain and serve topped with the sauce.
Video
Notes
- This recipe calls for ground beef, but authentic recipes would call for lamb. You could easily use ground pork or turkey too.
- The longer you simmer, the deeper the flavor, so if you have the time, cook the sauce longer and add a little water if it gets too thick.
- For a more authentic combination, instead of serving with Parmesan cheese, try using Greek Mizithra cheese.
- For a low-fat option, try dry frying the meat and adding cooking spray when adding the onions and garlic.
- Different regions of Greece use varied ingredients. Other options are adding cayenne pepper, ground cloves, bay leaves or topped with mozzarella cheese.
Nutrition
Update Notes: This post was originally published on Apr 17, 2017, but was republished with a slight change in recipe, step by step instruction photos, a new video, and tips in February of 2019.
Nigel Butterworth says
What do I do with the leftover tablespoon of olive oil?
Erren's Kitchen says
Sorry it was a typo thank you for bringing it to my attention, I have changed it!
ACHILLES says
TRY THIS RECIPE BY VARYING IT A LITTLE: (1) SLIGHTLY LESS CLOVE HALF THE AMOUNT SPECIFIED, (2) OMIT THE OREGANO ALTOGETHER (3) IN ITS STEAD ADD A COUPLE OF MEDIUM SIZED BAY LEAVES. THE ORIGINAL RECIPE IS VERY GOOD BUT FOR ME THE OREGANO AND THE CINNAMON DON’T SUIT EACH OTHER.
Erren's Kitchen says
Thank you for your feedback I’m you found a way to make the recipe work for you!
Hattie says
Must you add wine to this dish
Erren's Kitchen says
Not if it isn’t to your taste Hattie!
Phillip says
In Cincinnati we have dish that comes from this called a three way, they also use cinnamon, nutmeg and sometimes chocolate in it!
Erren's Kitchen says
Chocolate? Wow, I will have to try this out, thanks, Phillip!
Nick @ GreekBoston.com says
This Greek-Style meat sauce is a refreshing alternative to the traditional Italian sauces. My yiayia (grandmother) used to make this all the time but instead of mint, she’d actually use a pinch of cinnamon!
Erren's Kitchen says
Grandma’s recipes are always the best aren’t they Nick!
susana says
Just returned from Athens yesterday and fell in love with this dish. Will be making it for dinner tonight.
Erren says
Wonderful! Hope you enjoy it! 😊
Erin | Dinners,Dishes and Dessert says
Wow!! This dish looks amazing!!
Erren's Kitchen says
Thanks, Erin I’m glad you like it!
Allyson Zea says
I love this spin on classic meat sauce!