Makaronia Me Kima Spaghetti with Meat Sauce
Transport your taste buds to the heart of Greece with "Makaronia Me Kima," a comforting and flavor-packed spaghetti with meat sauce. This classic dish combines al dente spaghetti with a rich, slow-simmered meat sauce made from ground beef, crushed tomatoes, and tomato paste, enhanced by the depth of dry red wine and the warmth of aromatic spices like cinnamon and allspice. Golden sautéed onions and garlic set the foundation for this savory sauce, while oregano and a hint of bay leaf bring Mediterranean flair. Finished with a sprinkle of tangy Kefalotyri or Parmesan cheese, this one-pot wonder is a perfect example of Greek-inspired comfort food. Whether it's a casual weeknight dinner or a dish to impress, this recipe delivers bold flavors in every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 500 grams ground beef
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 125 milliliters dry red wine
- 250 milliliters water
- 1 large bay leaf
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 500 grams spaghetti
- 1 tablespoon salt for boiling water
- 100 grams grated Kefalotyri or Parmesan cheese, for serving
Instructions
Heat the olive oil in a large sauté pan or pot over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the crushed tomatoes, red wine, water, bay leaf, ground cinnamon, ground allspice, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low, cover with a lid, and let it cook for 45 minutes, stirring occasionally. If the sauce becomes too thick, add a bit more water.
Taste and adjust seasoning as needed, then remove the bay leaf before serving.
While the sauce is cooking, bring a large pot of water to a boil. Add the salt for boiling water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
To serve, plate the cooked spaghetti, ladle the meat sauce generously on top, and finish with grated Kefalotyri or Parmesan cheese.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 346 mg | 27% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
