Greek spaghetti with Meat Sauce (Makaronia me Kima)

Servings :

Total Time:

4 servings

1 hour 10 minutes


– Butter – Onion and garlic – Peeled plum tomatoes (canned San Marzano tomatoes)  or grated fresh tomatoes – Salt, pepper, sugar, bay leaves, cinnamon stick, allspice berries and ground cloves – White wine plus vegetable stock (bouillon powder or a stock cube) – Ground beef – Olive oil – Parlsey, to serve

Step 1

Heat the butter in a Dutch Oven over medium heat until it starts foaming. Once the butter starts turning brown, add the garlic and onions, cut side down.

Step 2

Add the canned tomatoes (be careful as they are likely to spatter and sizzle when they hit the hot pan). Break them up with the back of a spoon and stir in the salt, sugar, pepper, bay leaves, cinnamon stick, allspice berries and ground cloves.

Step 3

Pour the wine into the sauce and bring to a rolling boil. Lower the heat to a simmer, cover the pot tightly and cook for 20-25 minutes.

Step 4

Stir in the ground beef and break it up with your spoon.

Step 5

Stir in the olive oil and the vegetable stock, bring the sauce back to a simmer, partially cover the pot and cook for 45 minutes, stirring occasionally.

Step 6

Taste the sauce and adjust the seasoning. Serve over spaghetti with grated Parmesan or Kefalotyri cheese and some chopped parsley.

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