Description
Greek Style Spaghetti (Makaronia Me Kima) is a traditional and hearty dish featuring perfectly cooked spaghetti topped with a rich, slow-simmered meat sauce made from ground beef or lamb, tomatoes, aromatic spices, and a splash of red wine. This recipe embraces classic Mediterranean flavors with ingredients like olive oil, bay leaves, cinnamon, and nutmeg, finished with a generous sprinkle of Kefalotyri or Parmesan cheese for an authentic Greek touch. Ideal for a comforting family meal that takes about 1 hour and 30 minutes from start to finish.
Ingredients
Scale
Spaghetti
- 500g spaghetti (your favorite brand)
Meat Sauce
- 500g ground beef or lamb (lean)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 400g canned crushed tomatoes
- 1/2 cup red wine
- 2 bay leaves
- 1 small cinnamon stick
- Pinch of nutmeg
- Salt and pepper, to taste
Garnish
- Grated Kefalotyri or Parmesan cheese, for sprinkling
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic, cooking until they become translucent and fragrant, which will build a flavorful base for the sauce.
- Adding the Meat: Add the ground beef or lamb to the pan. Break it up with a spoon and cook thoroughly until it is fully browned and no longer pink.
- Building Flavors: Stir in the tomato paste and allow it to caramelize slightly to deepen its flavor. Then add the crushed tomatoes and pour in the red wine, which will add richness and depth to the sauce.
- Seasoning & Simmer: Add the bay leaves, cinnamon stick, salt, pepper, and a pinch of nutmeg. Reduce the heat and let the sauce simmer gently for about 60 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld beautifully.
- Boil the Pasta: Around 45 minutes into the sauce simmering, cook the spaghetti according to the package instructions until al dente.
- Drain & Rest: Drain the cooked spaghetti and toss it lightly with olive oil to prevent the strands from sticking together.
- Combine: Once the sauce is thick and richly flavored, either mix the spaghetti directly into the sauce in the pan or plate individual servings with the sauce ladled over the top for a rustic presentation.
- Garnish: Generously sprinkle the dish with grated Kefalotyri or Parmesan cheese before serving for an authentic Greek finish.
Notes
- Use lean ground meat for a healthier dish without sacrificing flavor.
- Simmering the sauce low and slow enhances the depth and melding of flavors.
- Red wine is optional but highly recommended to enrich the sauce.
- Coating pasta with olive oil after draining helps prevent clumping.
- Kefalotyri cheese offers a distinctive Greek flavor, but Parmesan is a good readily available alternative.
- Adjust seasoning to taste during simmering, especially salt and pepper.
