Three simple words—makaronia me kima—evoke the comforts of childhood for many Greeks. This classic Greek spaghetti with meat sauce is a beloved family dish: flavorful enough for adults yet deeply comforting and kid-friendly.
Ingredients
1 lb lean ground beef
1 lb onions, finely chopped (a few small or a couple large)
3–4 cloves garlic, chopped
1 cup red wine
2 lbs tomatoes, pureed or grated
6 whole peppercorns
1 stick cinnamon
1 tsp salt (or to taste)
3/8 tsp black pepper (or to taste)
Directions
Place the ground beef in a large pot and top with the chopped onions and garlic. Heat over medium-high until the beef begins to sizzle and release its juices.
Start breaking the meat up with a spoon, stirring the onions and garlic in. Continue chopping and stirring for about 10 minutes, until the beef is no longer pink and the onions have softened.
Pour in one cup of red wine and keep cooking over medium-high heat. Stir frequently and continue breaking the meat into very small pieces so there are no lumps remaining.
Simmer until most of the wine has evaporated and the bottom of the pot is mostly dry. At this point the meat should be well-browned and the liquid reduced.
When you can see the liquid has mostly disappeared, add the tomato puree along with the whole peppercorns, the cinnamon stick, salt and black pepper. Stir to combine.
Reduce the heat to low and simmer the sauce partially covered for about 45 minutes, stirring occasionally. This slow simmer allows the flavors to meld and the sauce to thicken to a rich, savory consistency.
While the sauce finishes, cook the spaghetti according to package directions until al dente. Drain the pasta and plate portions, then generously top each serving with the meat sauce.
Finish with a sprinkle of grated myzithra or another hard cheese to taste. Serve immediately while hot—this dish is best enjoyed fresh, with the warm, homey flavors that make makaronia me kima a Greek family favorite.
