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.
David Hubbard says
Ok, I have been trying for over a year to replicate this recipe from a Greek restaurant in Chicago that has since closed called the Parthenon. Your recipe comes darn close! I have bookmarked this and will be trying other recipes from your site as this recipe was awesome! I think the red onion, tomato paste, crushed tomatoes, and the white wine are what sets this recipe apart from all of the other Greek spaghetti recipes I have tried in the last year. Thank you for your website!!!!
Erren's Kitchen says
Thank you David, I’m glad you enjoyed it. Also, thank you for your awesome feedback!