Greek cuisine’s famous dish, makaronia me kima, or “pasta with meat”. Reflects the nation’s rich culinary legacy. This meal has its origins in the Mediterranean diet that emphasizes bold flavors and fresh ingredients. Significant to the culture and is frequently served during family get-togethers.”Makaronia me kima” is a widely popular meal in Greece. A weekly staple in every home due to its ease of preparation and appeal to both adults and kids.
The Greek Dish Makaronia Me Kima is similar to Spaghetti Bolognese
Makaronia me kima, a traditional Greek spaghetti in meat sauce recipe, calls for cooking succulent, juicy beef mince (or lamb) in a tomato-based sauce with red wine, Mediterranean herbs, and spices. It is delicious. You can simply make this traditional treat from home with this step-by-step method! So feel free to indulge in this small transgression.
Makaronia me kima, is a satisfying and filling dish of pasta and meat. This meal is a valued component of Greek culinary history because it embodies the warmth and simplicity of home-cooked food.
Variations
- Vegetarian: Substitute meat with lentils or mushrooms for a hearty vegetarian version.
- Béchamel Topping: Some variations include a béchamel sauce layer on top, adding richness to the dish.
- Spice Variations: Experiment with additional spices like cloves or allspice for a unique flavor profile.
- Cheese: Sprinkle Feta, Kefalograviera or Kefalotyri cheese on top for an extra savory touch.
- Shape of Pasta: While macaroni is traditional, try different pasta shapes for variety.
The recipe below is the most tradtional style, without a lot of sauce, but it does embody the greek aesthetic toward the use of the meat with the wonderful aroma of the spices. My mother used to add tomato paste and red wine as an alternative along with the use of ground cloves, bahari (allspice) and cinnamon. That combination was also used to make pastichio or moussaka. This recipe is a variation of the older versions of the traditional meat sauce.
So go ahead and cook this tasty dish. Serve it over spaghetti and top with grated Kefalograviera cheese and meat sauce. Have fun!
Makaronia me Kima
Ingredients
- 500 gr ground beef or a mixture of beef and pork
- 1 large onion finely chopped
- 2 cloves garlic minced
- 400 gr crushed tomatoes
- 2 tbsp tomato paste optional
- 1/2 cup red wine optional
- 1 tsp dried oregano
- 1 tsp basil optional
- 1/2 tsp cinnamon
- 3 tbsp Olive oil for cooking
- Salt and pepper to taste
Pasta of your choice
- 500 gr spaghetti or macaroni of your choice
Instructions
- Heat 3 tablespoons of olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the ground meat to the pot, breaking it up with a spoon. Cook until browned.
- Pour in the red wine (if using) and allow it to cook for a couple of minutes to reduce slightly.
- Stir in the crushed tomatoes and tomato paste (if using), Season with oregano, basil (if using), cinnamon, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
- While the sauce is simmering, cook the pasta of your choice according to the package instructions until al dente. Drain and set aside.
- Taste the meat sauce and adjust the seasoning if necessary.
- Serve the cooked pasta topped with the meat sauce. Garnish with grated cheese and olive oil.
