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Makaronia Me Kima (Greek Style Meat Sauce) Recipe

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3.9 from 2 reviews

Makaronia Me Kima is a traditional Greek-style meat sauce served with bucatini pasta. This hearty dish features a rich, savory sauce made with lean ground beef simmered with aromatic vegetables, tomato paste, red wine, warm spices like cinnamon and cloves, and crushed tomatoes. Served with al dente pasta and topped with grated Parmesan, it offers a comforting and flavorful Greek meal perfect for family dinners.

Ingredients

For the Meat Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 medium carrot, finely chopped or grated
  • 2-3 celery stalks, finely chopped
  • 2 large garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 lb (500 g) lean ground beef
  • ½ cup (100 ml) dry red wine
  • 1 teaspoon ground cinnamon
  • 2 large garlic cloves (whole or minced for extra flavor)
  • 2-3 bay leaves
  • 1 cinnamon stick
  • 1 can (14 oz / 400 g) crushed tomatoes
  • Salt and freshly ground black pepper to taste

For the Pasta & Serving

  • 10.5 oz (300 g) bucatini pasta
  • Grated Parmesan cheese, to serve

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely chopped red onion, carrot, and celery and sauté for 4-5 minutes until softened and fragrant.
  2. Add garlic and tomato paste: Stir in the chopped garlic cloves and cook for another minute. Then add the tomato paste, mixing well to coat the vegetables and deepen the flavors.
  3. Cook the ground beef: Add the lean ground beef to the pot. Cook for 4-5 minutes, stirring occasionally, until the meat is fully browned and no longer pink.
  4. Deglaze with red wine: Pour in the dry red wine and continue cooking for 2-3 minutes to let the alcohol evaporate and the flavors meld.
  5. Add spices and tomatoes: Stir in the ground cinnamon, whole cloves, bay leaves, and cinnamon stick. Then add the crushed tomatoes and combine all ingredients thoroughly.
  6. Simmer the sauce: Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
  7. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the bucatini pasta al dente following the package instructions. Drain the pasta once cooked.
  8. Combine pasta and sauce: Stir the drained pasta directly into the meat sauce in the pan, ensuring the pasta is well coated with the sauce.
  9. Serve: Stir in grated Parmesan cheese into the pasta and sauce mixture. Serve immediately, with extra Parmesan sprinkled on top if desired. Alternatively, serve the pasta and sauce separately, adding Parmesan on top.

Notes

  • You can substitute bucatini with spaghetti or any other long pasta of your choice.
  • Adjust the amount of cinnamon and cloves to your taste; these spices give the dish its signature warm flavor.
  • For a richer sauce, you can simmer it longer on low heat.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
  • Add a splash of cream or milk at the end for a creamier version if desired.

Find it online: https://flavorspath.com/makaronia-me-kima-greek-style-meat-sauce-recipe/