Dinner

Makaronia Me Kima: Greek Pasta with Savory Meat Sauce Recipe

Name: Makaronia Me Kima: Greek Pasta with Savory Meat Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 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 (additional); 2-3 bay leaves; 1 cinnamon stick; 1 can (14 oz / 400 g) crushed tomatoes; Salt and freshly ground black pepper to taste; 10.5 oz (300 g) bucatini; Grated Parmesan cheese, to serve

ByMaya bella February 7, 2026February 7, 2026

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Introduction

Makaronia Me Kima is a classic Greek comfort food featuring tender bucatini pasta tossed in a rich, aromatic meat sauce. This hearty dish combines ground beef with warm spices and a flavorful tomato base, perfect for family dinners or cozy nights in.

A white deep plate filled with a large serving of thick, long spaghetti noodles coated evenly with a rich, chunky brown meat sauce that has visible pieces of ground meat and small bits of vegetables, garnished lightly with small green parsley leaves scattered on top. The plate is placed on a white marbled surface with a blue cloth to the left and a small bunch of fresh parsley and a block of cheese with a metal grater in the background. In the foreground near the bottom right, cinnamon sticks and cloves are scattered. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2-3 bay leaves
1 cinnamon stick
1 can (14 oz / 400 g) crushed tomatoes
10.5 oz (300 g) bucatini
Grated parmesan to serve
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the red onion, carrot, and celery, and sauté for 4-5 minutes until softened.
Step 2: Add the chopped garlic and cook for another minute. Stir in the tomato paste and cook briefly to deepen the flavor.
Step 3: Add the ground beef to the pan and cook for 4-5 minutes until browned and no longer pink.
Step 4: Pour in the dry red wine and cook for 2-3 minutes to allow the alcohol to evaporate.
Step 5: Stir in the ground cinnamon, whole cloves, bay leaves, and cinnamon stick. Add the crushed tomatoes and mix well.
Step 6: Bring the sauce to a simmer, then reduce the heat to medium-low. Let it cook gently for about 30 minutes, until the sauce thickens to your liking.
Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente.
Step 8: Drain the pasta and stir it into the sauce. Mix in grated Parmesan cheese before serving.
Step 9: Serve immediately, topped with extra grated Parmesan if desired.

Tips & Variations

For extra depth, simmer the sauce longer for a richer flavor and thicker consistency.
Substitute ground beef with ground lamb for a more traditional Greek taste.
If you don’t have bucatini, spaghetti or other long pasta work well as alternatives.
Add a splash of red wine vinegar or a pinch of sugar to balance the acidity of the tomatoes if needed.

Storage

Store any leftover sauce separately in an airtight container in the refrigerator for up to 3 days. Pasta is best cooked fresh, but you can store cooked pasta mixed with sauce for 1-2 days. Reheat gently on the stovetop or in the microwave, adding a little water if the sauce has thickened too much.

How to Serve

A deep white bowl filled with a single layer of thick, yellow spaghetti noodles topped generously with a rich, chunky brown meat sauce mixed with bits of orange and red vegetables, likely carrots and tomatoes, and small chopped onions visible throughout. The sauce is thick and clings well to the noodles, sprinkled lightly with finely chopped green parsley for freshness. The bowl sits on a white marbled surface with a few cinnamon sticks and fresh green parsley scattered nearby, creating a warm, homey feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the ground beef with a plant-based mince or sautéed mushrooms and lentils for a meatless version. Adjust the seasoning accordingly to keep the rich flavor.