Greek Style Spaghetti Makaronia

Makaronia Me Kima is classic Greek comfort food that never fails to hit the spot with its aromatic spiced meat sauce and twirls of perfectly cooked spaghetti. If you have ever wanted a taste of a Greek family kitchen in your own home this recipe delivers with minimal fuss and maximum flavor. I came to love this dish after tasting it at a seaside taverna years ago and now it is one of my go tos for both Sunday supper and easy entertaining

I always crave this dish on cold nights The deep spices in the sauce bring back memories of family dinners with laughter echoing around the table

Ingredients

• Spaghetti: about 500 grams for the perfect base holds the sauce well and is easy to find in any store
• Ground beef or lamb: 500 grams choose lean for a lighter taste or lamb for a traditional and richer flavor make sure it is fresh for the best results
• Olive oil: about 2 tablespoons ideally extra virgin for real Mediterranean flavor good quality makes a difference
• Onion: large and finely chopped sweet yellow onions give the best background flavor
• Garlic: four cloves minced always use fresh for a punchier taste
• Tomato paste: about 2 tablespoons gives thickness and a robust tomato flavor look for deep red color in the tube
• Canned tomatoes: 400 grams crushed for body and acidity use San Marzano if you can find them
• Red wine: half a cup adds depth and richness choose something you would drink not cooking wine
• Bay leaves: two whole lend earthiness and fragrance
• Cinnamon stick: one small gives that warm unique Greek note fresh cinnamon sticks have more flavor
• Nutmeg: just a pinch freshly grated brings out subtle layers in the sauce
• Salt and black pepper: both to taste always taste and adjust at the end
• Kefalotyri or Parmesan cheese: for serving offers the best sharpness and savoriness try to buy whole and grate right before serving

Step-by-Step Instructions

Prepare the Sauce:

Start by heating your olive oil in a roomy pan over medium heat Add your finely chopped onion and garlic and cook gently stirring now and then for around 8 minutes The key is to let them turn soft and translucent without browning so they become sweet and fragrant

Brown the Meat:

Next add your ground beef or lamb to the pan Break up the meat well and let it cook completely until no pink remains This usually takes about 10 minutes The better you brown the meat the more flavor your sauce will have

Build Up Flavor:

Stir in your tomato paste and let it fry for a couple of minutes right in the meat This helps concentrate the flavor Add your crushed tomatoes and red wine and give everything a good stir

Season and Simmer:

Drop in your bay leaves cinnamon stick salt and pepper Bring the sauce to a gentle bubble then lower the heat so it simmers Cover loosely and let it cook for 60 minutes stirring every 15 minutes to keep it from catching on the bottom This long simmer lets all the flavors melt together

Cook the Spaghetti:

While your sauce is simmering fill a large pot with well salted water Bring it to a rolling boil Add your spaghetti and cook until just al dente around 8 to 10 minutes depending on your pasta Drain well and drizzle with a little olive oil to keep the strands from sticking

Combine and Serve:

Once the sauce is thick and rich remove the bay leaves and cinnamon stick Combine the spaghetti and the meat sauce either directly in the pan if you like everything mixed or plate the pasta and ladle the sauce over top Serve with a generous sprinkle of grated Kefalotyri or Parmesan cheese

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I have always been partial to the addition of cinnamon in savory dishes The smell alone reminds me of holiday kitchens and the little taste of warmth it adds is truly what makes this Greek spaghetti stand out Whenever I make this for friends it always draws surprise and compliments

Storage Tips

Let leftovers cool completely before transferring to airtight containers Both the sauce and the cooked spaghetti can be stored in the fridge for up to three days The sauce even improves in flavor overnight You can also freeze the cooled sauce for up to one month then thaw and warm on the stove Cook your pasta fresh for the best texture if you have extra sauce

Ingredient Substitutions

Lamb is more traditional but ground turkey can be used for a lighter version For a vegetarian option try using finely chopped mushrooms and lentils instead of meat If you do not have Kefalotyri try aged Pecorino Romano or just use good Parmesan Cheese

Serving Suggestions

Serve this Greek spaghetti with a big Greek salad of tomatoes cucumbers olives and feta A sprinkle of extra fresh parsley livens up the plate and a crusty loaf of bread on the side will let you mop up every last bit of sauce For an authentic touch finish with a little drizzle of Greek olive oil and serve with a glass of dry red wine

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Cultural Context

Makaronia Me Kima is the Greek answer to Italian Bolognese It blends Mediterranean ingredients with warm spices and is a staple comfort dish found in Greek homes and tavernas everywhere Traditionally made for Sunday meals or family gatherings it showcases the welcoming spirit of Greek hospitality

Frequently Asked Questions

→ What type of pasta works best for this dish?

Classic spaghetti is preferred, but linguine or bucatini are suitable alternatives for soaking up the spiced meat sauce.

→ Can I use ground lamb instead of beef?

Yes, ground lamb adds a richer flavor that's true to Greek tradition, though beef or a combination works well too.

→ Which cheese is traditional for topping?

Kefalotyri is the classic choice, but Parmesan or graviera can be used if Greek cheeses are unavailable.

→ What is the role of cinnamon and nutmeg?

These spices infuse warmth and a distinct Greek character into the tomato meat sauce, setting it apart from Italian styles.

→ How can I make the dish ahead of time?

Prepare the sauce in advance and reheat gently. Cook pasta just before serving for best texture and flavor.